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.
Simple Berry Skillet Cobbler
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
- 1. Place a 10-inch cast iron skillet in the oven and preheat oven to 350°.
- 2. Stir together the raspberries, 1/2 cup granulated sugar, the brown sugar, 2 tablespoons flour, the lemon juice, and nutmeg in a medium bowl.
- 3. 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!
- 4. 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.
- 5. 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.
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