Cast Iron Blackberry Cobbler
One of the benefits that food will bring to any relationship is, it's one way to personalize your love for each other.
My oldest child is a hamburger and French fry fanatic. I know any casserole with cheese will send my youngest child skipping away with his plate full of food. Overly spicy food could break a smiling streak my significant other has maintained for weeks.
My absolute favorite dessert to make is blackberry cobbler. It's simple and delicious, and I don't know anyone who doesn't like this rich and buttery dish. I especially gush over the crispy edges and have been known to dip into the bubbly sweetness before I place it on the table for everyone to fight over.
I know my mom is one such crispy edge fan of any cobbler. When I cut her a piece she'll always say, "Just give me a little piece of the edge."
How do you please everyone if they're all crispy edge enthusiasts? My good old fashioned black iron skillet has yet again proven its worth in my kitchen. I have made many meals in a cast iron skillet, but cobbler never came to mind as a solution to everyone wanting an edge piece. Few things excite me as much as this discovery. Which is why it's my recipe for the week.
Yes, I've made this dish before but I've always suggested a casserole dish. Not only is the rustic design of the skillet appealing and finding its way on my table more and more, but it also heats beautifully and is, for certain, a must-have in any household. Even more importantly, it provides me one more avenue to make everyone feel special when they belly up to dessert -- the ending to an awesome meal.
CAST IRON BLACKBERRY COBBLER
1 cup flour
1 cup sugar
1 cup milk
1 stick of butter
1 pkg. frozen blackberries
2/3 cup sugar
In a small sauce pan, dump in the blackberries and 2/3 cup sugar. Bring to boil, stir and set aside.
While the blackberries are heating through, in a bowl mix the flour, 1 cup sugar, and milk.
In a 400-degree oven, melt 1 stick of butter in a black 10 inch cast iron skillet. Make sure this butter is very hot when you pour in the flour mixture. That's how crispy edges are born.
Pour the flour mixture into the hot skillet, then evenly distribute the blackberry mixture. Bake for 25 minutes or until it's golden brown and the edges are bubbly.
Janet McCormick is the author of "10-Minute Meals" and owner of Let's Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.