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, adding the lemon zest and vanilla at the end. Set this mixture 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!}