Iron Skillet Black Berry Cobbler

An easy and delish rustic blackberry cobbler baked in a 10 inch cast iron skillet. The batter will rise to the top and bake up light with a crispy buttery crust while the berries sink to the bottom and create their own sauce. No iron skillet? No worries. Any 10 inch oven proof straight walled skillet or a 9 x 9 baking dish will work though you may need to adjust the baking time.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°. In a mixing bowl, add the berries, 2 Tbsp butter, 1 c sugar, cinnamon, and lemon juice. Stir to combine. Microwave on 50% power for 10 minutes or until berries are thawed and beginning to make a sauce. Stir occasionally.

Step 2

While the berries are in the microwave, place the skillet on the stove, add 10 tablespoons of butter, and cook on low until butter is completely melted. Remove from heat.

Step 3

In a mixing bowl, wisk together the flour, baking powder, salt, and 1 1/4 cup sugar. Add milk and vanilla. Wisk until there are no lumps.

Step 4

Pour the batter over the butter in the skillet. Do not stir! Pour the berries in the skillet, trying to evenly distribute the berries, but do not stir.

Step 5

Bake 40 - 45 minutes. Top should be browned. Remove from oven. If not using an iron skillet, cooking time may vary.