Jane Gaither, who blogs at Gourmet Gadget Gal, says "My family homeplace at the edge of the Smoky Mountains is covered with raspberry and blackberry brambles, and we pick, can, freeze, and eat them year-round." Her berry cobbler recipe uses raspberries but you can use any type of berry or peaches. Be sure to serve it warm with vanilla ice cream.
1 (10-ounce) package frozen rasberries or 1 pint fresh berries
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup plus 1 tablespoon all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
How to Make It
Place a 10-inch cast iron skillet in the oven and preheat oven to 350°.
Stir together the raspberries, 1/2 cup granulated sugar, the brown sugar, 2 tablespoons flour, the lemon juice, and nutmeg in a medium bowl.
Melt the butter in the skillet in the oven until it starts to brown around the edge and foam. It's important to have the butter sizzling hot!
While the butter is melting, stir together the remaining 1/2 cup flour and granulated sugar, the baking powder, salt, and milk in a large bowl, just until combined. The batter may still have a few lumps, but it should be about the consistency of pancake batter.
Pour the batter over the butter in the hot skillet. Do not stir. Immediately spoon the berry mixture on top of the batter. Bake until the crust looks golden and crisp, 30 to 35 minutes.
Easy enough, but The flavor was over powered by the sweetness. I found this had way too much sugar. Next time I will double the batter and cut the sugars in half. Also double the lemon juice for more tartness. Center was doughy too. Cook on higher temp. will help that.
I followed this recipe exactly like it says. I have made it twice for our church suppers. The 1st time w/blueberries, the 2nd time w/peaches & necterines, & this a.m. w/strawberries & blackberries. This 3rd time I doubled the recipe & used a 12" cast iron skillet. The church members complained that they needed a bigger one because some of them didn't get any. I did turn on the broiler on all 3 times just to brown the tops a little more, but watch it carefully! I'm looking forward to apples in season soon & later I'm going to try sweet potatoes.
Fabulously delicious and so quick to put together! I think you could use this for any berry, cherries, and fruit combinations, possibly varying the spices used. For example, I love cinnamon with blueberries and with plums. This excellent method is actually a very familiar and successful one for me so I knew it would work.
I will be making this again. Our blueberries and raspberries are starting to come in now, we have this year's cherries and plums already in the freezer, and soon there will be figs... A busy and happy future is in the cards for this keeper of a recipe.
Of course I did not follow the directions but have confidence that it would be very good as is.
I made it with the last the red plums, cinnamon instead of nutmeg. I used more fruit than called for, and added more sugar and flour to our very tart plums to compensate.
The batter looked thin to me, so I added another little scoop of flour. Possibly not necessary.
I made it in a deep-dish glass pan, perfect!
This was easy and very tasty. I used 1/2 tsp of cinnamon instead of nutmeg. I did put a pinch of nutmeg in berries, that is a personal preference. I also added a dash of cinnamon to the batter. I served it to my book club and it was a hit. Very yummy, I would make it again.
I made this and was fairly skeptical. However, it turned out wonderfully. I made it for my family but will definitely make it for guests. I also added 1 teaspoon to the batter and I think that gave it an extra needed note.