Saturday, April 6, 2013

Blackberry Cobbler in a Cast Iron Skillet

I grew up in Michigan where blackberries and blueberries grew wild.

My grandmother, aunt Faye and my mother would pick fresh berries and make a simple cobbler.
I know there are many different versions of cobbler and  many methods of preparation.
This happens to be simple, easy and delicious.
If you've read some of the stories on the blog, you also know that I love Cast Iron Cookware.

In a large bowl, mix:
8 Cups of Fresh Blackberries
1 C Sugar
Zest of 1/2 Lime or Lemon

In a separate small bowl:
Whisk Juice of 1/2 Lime or Lemon with 1 TBS Cornstarch until it's smooth.

Combine the Lime Juice mixture with the Blackberries
Toss with care.

Pour the Berries into a 10" Cast Iron Skillet that's been generously buttered.

In a separate bowl,
Whisk together:
1 1/4 C Flour
1 1/4 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1/4 C Sugar

Cut 6 TBS of cold butter into pieces and mix it into the dry ingredients using a pastry knife or two forks, creating a cornmeal texture.
Create a well in the flour mixture and add 1/4 C of Buttermilk
Mix together with a fork until it's well combined.
Crumble this mixture over the Blackberries.

Bake at 350 degrees for about 45 minutes.
Serve with Vanilla Ice Cream or Whipped Cream.

Peace in the Kitchen!

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