IRON SKILLET BLACKBERRY COBBLER RECIPES

Steps:

• 1. Make the Filling: Preheat the oven to 400�F. 2. Melt the butter in a 9- or 10-inch cast-iron skillet or a 9-x-12-inch flameproof baking dish. Remove from the heat. 3. Mix the berries with the lemony sugar and spread them out in the bottom of the skillet or baking dish. Let them soften for a couple of minutes in the oven, adding a little water if they seem dry. 4. Make the Batter: Meanwhile, whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir in the milk?the batter will be thick. 5. Pour the batter over the fruit. It's fine if it doesn't entirely cover the fruit. If you like, pull a spoon through the batter to make a streaky pattern with the juices. Bake the cobbler until the fruit is bubbling up at the edges and a toothpick inserted into the "cobbles" on top comes out clean, 18 to 20 minutes. 6. The cobbler will be too hot to eat when it comes out of the oven. Let it cool for up to 30 minutes, then serve warm in bowls with a pitcher of cream to pour over it at the table. Note: The cobbler is surprisingly good the next day. Reheat it at 350�F until the fruit juices begin to bubble up again.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
• In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
• Bake 25 minutes in the preheated oven, until dough is golden brown.