Simple Berry Cobbler in a Cast Iron Pan

Simple Berry Cobbler in a Cast Iron Pan

I’m obsessed with desserts that feature berries. That’s been true since I was a kid as my family loves to pick fresh berries.

Last weekend, I have a bunch of week-old berries (yes, my guy over-bought again!) so I decided to turn them into a cobbler that I baked right in my cast iron pan for a no fuss dessert.

Note that I simply doubled my Very Berry Cobbler recipe for this and it’s easy-to-make and delicious. Even better topped with good quality vanilla ice cream while the cobbler is still warm.

Filling Ingredients:

  • 2-3 pints (5-6 cups) mixed berries (I used blackberries, blueberries and raspberries)
  • 2/3 cup granulated sugar
  • 2 Tbsp. freshly-squeezed lemon juice
  • 2 Tbsp. cornstarch

Crust Ingredients:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar, divided
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 6 Tbsp. cold butter, cut into small pieces
  • 1 cup milk
  • 2 large egg
  • 1 tsp. ground cinnamon (optional)

Directions:

  1. Preheat oven to 375F.  Coat 10 or 12-inch cast iron pan (or other baking dish) with cooking spray or softened butter.
  2. Combine berries, 2/3 cup sugar, lemon juice and cornstarch in a medium bowl. Spoon into the prepared pan.
  3. Stir together the flour, ½ cup less 2 Tbsp. sugar, baking powder and salt in a medium bowl.  Cut in the butter with a pastry cutter, or two knives, until mixture resembles coarse meal.
  4. In a small bowl, whisk the milk and eggs. Add the egg mixture into the flour mixture and combine until just blended – do not overmix.
  5. Drop batter by tablespoonfuls over the berry mixture.
  6. Mix cinnamon (if using) and remaining 2 Tbsp. sugar in a small bowl. Sprinkle sugar mixture over the batter.
  7. Bake for 40 minutes or until golden brown. Serve with vanilla ice cream or whipped cream.

Makes 6-8 servings.

Very Berry Cobbler

Very Berry Cobbler

Berry Cobbler

Berry Cobbler

This is one easy and delicious dessert that anyone can make at the last minute using frozen mixed berries.  Obviously, don’t skip the vanilla bean ice cream.

Filling Ingredients:

  • 1 pint (2 1/2 cups) mixed berries (blackberries, blueberries and raspberries are ideal)
  • 1/3 cup sugar
  • 1 tbs lemon juice
  • 1 tbs cornstarch

Crust Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbs cold butter, cut into small pieces
  • 1/2 cup milk
  • 1 large egg
  • 1/2 tsp ground cinnamon

Directions:

  1. Preheat oven to 375F.  Coat 1-quart baking dish with cooking spray or softened butter.
  2. Combine berries, 1/3 cup sugar, lemon juice and cornstarch in a small bowl.  Spoon into the prepared dish.
  3. Stir together the flour, 2 tbs sugar, baking powder and salt in a medium bowl.  Cut in the butter with a pastry cutter, or two knives, until mixture resembles coarse meal.
  4. Whisk together milk and egg.  Stir egg mixture into the flour mixture until just blended – do not overmix.
  5. Drop batter by tablespoonfuls over the berry mixture.
  6. Mix cinnamon and remaining 2 tbs sugar in a small bowl.  Sprinkle sugar mixture over the batter.
  7. Bake for 40 minutes.

Makes 6 servings.