Blueberry Cobbler

Cobbler time for the Ohman's. Blackberry, blueberry, raspberry, strawberry. Any kind would do. It's comforting. It's fruity. It's heavenly. 


It looks so pretty baked in a cast iron skillet. Although, we both got carried away cleaning while it was baking and I browned our poor cobbler a little bit more than we like it. It still tasted yummy though. I'll have to make another to get a prettier picture. I can't tell you how much I love my cast iron skillet. This one I am cooking with used to me by grandma's. I remember baking with her before she passed away. Such fond memories. We are still love Philadelphia despite its fickle weather and lately rainy days. Enjoy the recipe.

1/2 cup unsalted butter
4 cups fresh blackberries (i substituted with blueberries)

1 cup sugar, plus more for sprinkling

1 cup all-purpose flour

2 teaspoons baking powder

pinch of fine sea salt

1 cup whole milk

1 teaspoon pure vanilla extract

creme fraiche, whipped cream or ice cream for topping

Preheat oven to 350 degrees.

Melt butter in a large cast-iron skillet or ovenproof baking dish,in the oven 5 to 7 minutes. Meanwhile, place blackberries in a large bowl.

Mash berries to release their juices. If berries are tart, sprinkle with sugar
In another large bowl, whisk flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix untill well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour berries and their juices into the center.
Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into batter comes out clean, about 1 hour.