How to Make It
Preheat oven to 350°F. Heat a 10-inch cast-iron skillet over medium. Stir together raspberries, brown sugar, lemon juice, ginger, 1/2 cup of the sugar, and 2 tablespoons of the flour in a medium bowl until combined; set aside.
Whisk together baking powder, salt, and remaining 1 cup flour and 3/4 cup sugar in a separate bowl; whisk in milk until combined.
Add butter to preheated skillet, and place in oven. When butter is sizzling and beginning to brown, carefully remove skillet from oven. Pour batter in hot buttered skillet, and immediately spoon berry mixture on top of batter (do not stir). Return skillet to oven, and bake at 350°F until golden, slightly crisp and bubbly, 45 to 50 minutes. Serve with vanilla ice cream, if desired.