It’s no secret that I love my cast iron cookware. When I discover a new way to use it, I’m on it like flies on the best seat in the outhouse! Not an appetizing image, is it? Okay… erase that visual from your mind and think juicy berries in a lovely cake. Better?
This berry cobbler is even more delicious when served warm with ice cream. It’s not difficult to make and easily pops out of the skillet. I used blueberries and raspberries, but you can use any berries you like or happen to have on hand.
CAST IRON COBBLER
1 ½ cups flour
1 cup sugar
3 Tbs. honey
2 ½ tsp. baking powder
½ tsp. salt
½ cup butter
1 ½ cups milk
3 cups berries (fresh or frozen)
Juice of one lemon
Preheat oven to 350.
Add half of the berries, honey and lemon juice to a 12” cast iron skillet or dutch oven over medium high heat. Stir for 10-15 minutes until berries break down and the mixture thickens. Pour the berry mixture into a separate bowl and mix in the other half of the berries.
Add the butter to the skillet melt it over medium low heat.
In another bowl, mix the flour, sugar, baking powder, and salt. Then, add milk and stir until the mixture is smooth.
Add the flour batter to the butter in the skillet and mix until combined.
Evenly drop the berries into the batter. DO NOT stir them in.
Bake for 35-45 minutes. You will know it is ready when the edges are slightly brown and a toothpick poked into the center comes out clean.
Give the cobbler 10-15 minutes to cool. Then, slap on a scoop of ice cream and dig in!
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