I grew up with Mom making pies all the time. She made so many cream pies and because my Dad loved them, and occasional blueberry pie. Pies along with her favorite apple crisp were staples around our house.
Cobbler not so much. However, as we grew older I began to quiz her about cobblers. She had mentioned that my grandmother made them often, and that she always used a cast iron skillet. So in honor of my grandmother I decided to try my hand at a Cast Iron Summer Berry Cobbler.
Other cobblers/crumbles I've made are this Pumpkin Cobbler (Heaven!) and this Blackberry Crumble (similar to a cobbler) and I just love desserts of this sort.
CAST IRON SUMMER BERRY COBBLER
I chose to make servings two small 6" cast iron skillets that serve 1-2 people. The recipe makes enough for 2 skillets. I think individual servings like this are cute and perfect for sharing. I used these skillets. Of course, if you want, you can make this in one large 10" skillet.
Cast Iron Berry Cobbler is made with 3 different summer berries. Plump raspberries and blueberries as well as the sweet tart blackberry. This combination is a winner and when baked they come out juicy and sweet. Topped with a sweet biscuit-like topping this dish is the perfect dessert during the summer.
Thanks to my grandmother for the inspiration. The cobbler tasted divine. A little scoop of vanilla ice cream on top of the hot, bubbly cobbler just made the perfect ending to the day!
Hey, Labor Day is around the corner and this would be perfect!!! Of course, any time is the right time to make cobbler. Try this soon before the abundance of summer berries goes away until next year!!!
Enjoy!
Cast Iron Berry Cobbler
serves 2-4
1 tablespoon cornstarch
1/4 teaspoon salt,
1/4 cup sugar plus 2 Tablespoons, divided
2 cups fresh summer berries such as blueberries, blackberries and raspberries mixed
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
1 cup flour
1½ teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons butter
1/4 cup milk
Preheat an oven to 400°F. Grease 2 6-inch cast iron skillets with cooking spray.
In a large bowl combine sugar, ¼ teaspoon salt, and cornstarch. Add berries and toss to evenly coat. Stir in vanilla extract and lemon juice. Pour mixture into the 2 skillets.
In a medium bowl, add 2 tablespoons of sugar, flour, baking powder and remaining ½ teaspoon of salt. Using a pastry cutter, cut the remaining 3 tablespoons butter into the flour until pea-size lumps form. Stir in the milk to form a soft dough. Drop dough over the berry filling like drop biscuits.
Transfer the skillets to a baking sheet and place in the oven and bake 10 minutes, then cover with foil so the biscuit topping does not burn and continue to bake another 20 minutes until hot and bubbly.
