Here's a great recipe that can be made year round as it uses frozen berries. I made this for Jeff's morning breakfast for his birthday weekend. Tonight we'll be celebrating with family eating pizza and Millionaire's Shortbread.
The recipe calls for raspberries but Jeff misread my list that requested 2 bags frozen raspberries or mixed berries and brought one of each. It tasted great though I think raspberries only would be best. Or blackberries. Mmmm.
I had to season my cast-iron skillet before making this. I inherited it from my mom's best friend's mom. I don't use it often but really should - it was super easy and the perfect baking pan for this dish.
How to Season Your Dusty Cast Iron Skillet
as learned from Martha Stewart
- Use a dry, clean paper towel or cloth and wipe dust out of pan.
- Pour a little salt in the pan and wipe inside completely with a dry paper towel or cloth.
- Pour a bit of vegetable oil in pan and wipe inside and outside completely with oil.
- Put pan in preheated 300 degree oven for one hour. I place a large sheet pan underneath to catch any possible oil drippings.
- Let pan cool and wipe off any excess oil.
As usual, I relied on my trusty Southern Living recipe stash to make this delicious cobbler. My changes are in [brackets].
from March 2007 issue of Southern Living
- 4 tablespoons unsalted butter
- 2 (12-oz.) packages frozen raspberries* [let thaw overnight in fridge, do not drain]
- 1 cup sugar, divided
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/2 teaspoons vanilla extract [2 teaspoons]
- Vanilla ice cream (optional)
- Place 4 Tbsp. butter in a 10-inch cast-iron skillet, and put skillet in a 350° oven 10 minutes or until butter is melted. [put skillet with butter in oven while preheating]
- Meanwhile, toss raspberries with 3/4 cup sugar in a large bowl.
- Sift together 1 1/2 cups flour, baking powder, and salt in a medium bowl. Stir in milk, vanilla, and remaining 1/4 cup sugar.
- Add hot melted butter to flour mixture, and stir until blended. Pour batter evenly into skillet. Pour berry mixture into center of batter.
- Bake at 350° for 50 minutes or until top is golden brown and a wooden pick inserted in crust comes out clean. Let stand 10 minutes. Serve with vanilla ice cream, if desired. Garnish, if desired.
*2 (12-oz.) packages frozen mixed berries may be substituted for frozen raspberries.