Call it the reverse cobbler. Instead of fruit on the bottom and biscuit dough on the top, David Joachim, author of Global Kitchen, turns it upside down and uses a dough that’s close to a pancake batter. The dough goes in the bottom of the pan and the fruit is strewn across the top. Hands-on time in this recipe, about seven minutes. Delicious, too.
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This recipe is excerpted from Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy by David Joachim, ©2014 by Time Home Entertainment Inc.