Blackberry Cobbler in a Skillet

I have been to the grocery store exactly twice since COVID-19 really started to effect our way of life.

I started to think, there’s no real reason that I HAVE to go to the store.

One night I just dug through our freezer and decided whatever I found, that’s what we would have for dinner.

I found a frozen pack of tamales (bought from a tamale vendor a long while back) as well as a pound of roasted green chilis.  I also found lots of frozen berries.  I grabbed a bag of blackberries from last summer and decided to make one of our favorite cobblers.  (I guess I cobbled together the entire meal.)

My sister gave me Lodge Cast Iron Nation for Christmas and I have made many different versions of  the “Florida Blueberry Cobbler” found in it’s pages.  Really, any sort of fruit works for this recipe.  It’s quick, easy, and delicious!

Blackberry Cobbler

Based on “Florida Blueberry Cobbler” from Lodge Cast Iron Nation.

Make this with any berries or fruit.

Ingredients

  • 1/4 c. butter
  • 1 1/4 c. sugar, divided
  • 1 c. self-rising flour (or 1 c. flour + 1 1/2 t. baking powder + 1/4 t. salt)
  • 1 c. whole milk (or 1 c. unsweetened vanilla almond milk)
  • 2 c. blackberries (or any fruit)

Instructions

  1. Place the butter in a 10-inch cast iron skillet and put in the oven while it preheats to 400 F.
  2. In a medium bowl, whisk 1 c. of sugar with the flour and milk until smooth.
  3. Remove the skillet from the oven, and swirl the butter to evenly coat the bottom and sides. Pour the batter into the skill, arrange the berries over the top, and sprinkle on the remaining 1/4 c. sugar.
  4. Bake until golden brown and bubbly, 45 minutes to 1 hour.

Yield: 6

With no ice cream in the house, I resorted to a nostalgic topping for cobbler, something my grandmother did.   She would top a warm cobbler with a splash of fresh cream.   (Although, we had no cream either, I did use unsweetened vanilla almond milk.  I thought it worked well.  The Hubs would have rather had ice cream.)

The cobbler was a great ending to our “dig-in-the-freezer”  dinner of tamales and green chili sauce.

This is the latest in my Cookbook of the Week initiative.

I’m linking up with Foodies Read

and Weekend Cooking.  

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