Cast Iron Blueberry Cobbler Food

CAST-IRON COBBLER WITH LOUISIANA BLACKBERRIES AND SASSY SAUCE

Steps:

• Preheat the oven to 350 degrees F and butter a 10-inch cast-iron skillet.
• Whisk together the flour, baking powder, salt, 1 cup sugar, the melted butter and milk in a large bowl. Beat well, then pour the batter into the buttered cast-iron skillet. Top with the fresh blackberries. Sprinkle with the remaining cup sugar, then pour the boiling water over the top.
• Bake until the filling is bubbling and the cobbler topping is golden, 35 to 40 minutes. Pour sassy sauce over the top before serving.
• Whisk together the sweetened condensed milk and the heavy cream in a saucepan over low heat until combined and warm. Spike with rum. Pour over the cobbler.

CAST-IRON BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Place the butter in an 10-inch cast-iron skillet and transfer to the preheated oven to melt.
• Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
• Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.

BARON'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
• Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
• Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.

BLUEBERRY COBBLER

Steps:

• Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
• In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
• Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.

SKILLET BLUEBERRY COBBLER

Steps:

• Preheat oven to 400°F.
• Melt the butter in a 10 or 12-inch cast-iron skillet.
• Add blueberries (if using frozen, let fruit thaw at room temperature first) and 2 tablespoons of the sugar.
• Stir gently and cook just until the berries begin to soften. If mixture seems at all dry, add the water.
• Meanwhile, in a medium bowl, whisk together flour, remaining 3/4 cup sugar, baking powder, and salt.
• Add the milk and stir to make a thick batter.
• Spoon batter onto the fruit.
• Drag a spoon or spatula through batter to make streaks of white and blue. DON'T mix thoroughly.
• Bake until a tester inserted in the biscuit top comes out clean and the fruit is bubbling around the edges, about 20 minutes.
• Serve with whipped cream or ice cream, if desired.
• Note: You can make this with fresh or frozen peaches or other berries as well.
• If you don't have a cast-iron skillet, you can use an ovenproof dish. You can heat the butter and fruit in a skillet and then scrape them into a baking dish to continue.
• The cobbler is best served warm directly from the pan. If you have leftovers or plan to keep for a while, transfer to a nonreactive container.

SKILLET BLUEBERRY COBBLER

Steps:

• 1. Preheat oven to 400. Melt butter in large cast iron skillet, 10 to 12 inches is good. add blueberries and 2 Tbsp. of the sugar. Stir gently and cook just til berries begin to soften. if mixture seems at all dry, add water.
• 2. Meanwhile, whisk together flour, remaining 3/4 cup sugar and baking powder and the salt in medium bowl. Add milk and stir to make a thick batter. Spoon batter onto the fruit. drag a spatula or spoon through the batter to make streaks of white and blue. Don't mix thoroughly. Bake til tester inserted in biscuit top comes out clean and fruit is bubbling around the edges, about 20 minutes. Serve warm with whipped cream or ice cream if you wish.
• 3. You can make this dessert with frozen blueberries, blackberries, or peaches. Let the fruit thaw at room temperature first. If you don't have a cast iron skillet, any ovenproof skillet will work. The cobbler is best served warm directly from the pan. if you have leftover, scrape cobbler into a nonreactive container.

JOHNNY JALAPENO'S CAST-IRON BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F. Place one of the pie crusts in bottom of 10" cast-iron skillet, spreading it gently to cover the bottom and up the sides of the pan.
• In a large bowl or pan, blend sugar, flour, lemon peel, mace, and salt together in a bowl. Add blueberries and blend well to incorporate, mashing some of the blueberries. Add the blueberry mixture into the bottom crust, spreading evenly. Dot with butter.
• Place top crust over top of blueberries. Carefully lift away a portion of the bottom crust away from the pan and tuck top crust between pan and bottom crust. Repeat until you've gone all way around the pan to seal the crust. Cut 3-6 small slits to vent (We cut as many slices as we want from the pie, sort of like pre-slicing it that way). Bake approximately 30 minutes.
• Remove pie from oven and sprinkle the top with sugar and if neccesary, line the outside edge of the pie crust with aluminum foil to avoid burning the crust.
• Place back into oven and bake for an additional 15 minutes or until berry juice is bubbling from the slits and crust is golden brown. Remove from oven and let pie cool completely before serving.