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Cast Iron Berry Cobbler

BerryCobler_1MichelleLara

Nothing says summer like a big bowl of cobbler right? There are so many different kind of cobblers the dough can be flaky and pie like, or crumbly, or in the case of this cobbler I made earlier this week ‘cake like’.

What I love about this dessert is more than likely you have everything you need in your pantry to make it.  So it’s one of those wonderful ‘unplanned’ desserts that come together nicely. Add a scoop of  vanilla ice cream or fresh whipped cream.

Ingredients {Serves 4- 6 people}:

1 cup of blueberries

1 cup of strawberries {halved}

1.5 cup of all purpose flour

2.5 tsp. baking powder

4 tbsp of sugar

a pinch of salt

dash of cinnamon

1 tsp. vanilla

1 tsp. lemon zest

1/4 stick of butter

1 cup of milk

1/4 cup of water

BerryCobler_2MichelleLara

Directions:

In a medium saucepan bring your fruit , water and two tablespoons of sugar to a  boil. Cook them over medium heat until the berries burst and the sauce is bubbling. Once this happens set this aside in a bowl to cool off and thicken up to a nice glaze.

In a large bowl whisk together your dry ingredients and then add the milk. Your batter will be similar to the consistency of pancake batter.

On the stove top melt your butter onto the cast iron once it’s completely melted take it away from the heat and pour your batter over the butter then your fruit. Don’t move the fruit around once it’s on the batter. The beauty of this dish is it’s rustic appeal the fruit needs to lay wherever it lays.

Bake your cobbler either in your oven or on the grill {indirect heat} at 350 degrees for 35 – 40 minutes.

While the cobbler is still warm serve it with a scoop of vanilla ice cream or whipped cream {or both!}

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3 Responses to Cast Iron Berry Cobbler

  1. Greg Berg June 6, 2014 at 2:50 pm #

    Looks great. What size cast iron skillet did you use? I really enjoy your blog which I found when looking for a brisket recipe for the EGG. The “Better than Sex Brisket” is the best. Love the glaze.

  2. Robyn June 8, 2014 at 8:11 am #

    Hi Greg, my contributing writer Michelle did this recipe, I believe it was a 12″. Good luck!

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