Iron Skillet Blackberry 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.

IRON SKILLET BLACKBERRY COBBLER

Steps:

• For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
• Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
• Roll piecrust to 1/4 inch thickness.
• Fit into a 10-inch cast iron skillet.
• Trim excess pastry along edges, reserving trimmings.
• Prick bottom and sides of piecrust with a fork.
• Bake at 375 degrees for 8 minutes.
• Remove from oven; set aside.
• Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
• Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
• Sprinkle with 1/3 flour mixture.
• Top with 1/3 of pastry trimmings.
• Repeat layers twice.
• Sprinkle with additional sugar.
• Bake at 375 degrees for 50 minutes or until crust is lightly browned.

BLACKBERRY SKILLET COBBLER

Steps:

• 1. Preheat oven to 350 Using a No. 7 cast iron skillet, place one crust into skillet, pierce bottom and sides with fork. Bake 7-10 mins and then remove from oven. Increase oven to 400.
• 2. In large mixing bowl, mix melted butter, 1 1/3 c sugar and flour. Add berries, toss until berries are covered and mixture is crumbly. Gently pour berries into skillet, sprinkle water over berries.
• 3. Top with 2nd crust. Seal around edges folding crust if needed. Scatter small pieces of butter on top of crust and then sprinkle with sugar. Cut slit in center of crust. Bake 45 minutes. Cool completely and serve spooning into individual serving dishes, add vanilla ice cream or whip cream, if desired.

BLACKBERRY COBBLER II

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.

IRON SKILLET BLACKBERRY COBBLER

Steps:

• Build a two zone fire in a charcoal fire by placing coals on one side of the grill; leaving the other side empty. Preheat grill.
• Melt butter in a large saucepan over low heat. Remove from the heat, add the milk, vanilla, flour and sugar. Stir together but do not blend.
• Butter a 10 inch cast iron skillet. Put blackberries in bottom of skillet and pour batter over the top. Place skillet over indirect heat and away from coals. Close the grill lid and cook until cobbler is golden brown on top about 1 hour. Serve hot from the skillet.