Simple Berry Skillet Cobbler
Ingredients
One 10-ounce bag individually frozen raspberries or 1 pint fresh berries
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Preparation Directions
- Place a 12-inch cast iron skillet in the oven and preheat to 350°F.
- Mix together the raspberries, 1/2 cup of the granulated sugar, the brown sugar, 2 tablespoons of the flour, the lemon juice, and nutmeg in a medium bowl.
- Melt the butter in the skillet in the oven until it starts to brown around the edge and foam. It’s important to have the butter sizzling hot!
- While the butter is melting, in a large bowl, mix together the remaining 1/2 cup flour, remaining 1/2 cup granulated sugar, the baking powder, salt, and milk until just combined. The batter may still have a few lumps but it should be about the consistency of pancake batter.
- Pour the batter over the butter in the hot skillet. Do not stir. Immediately spoon the berry mixture on top of the batter. Bake until the crust looks golden and crispy, 25 to 30 minutes.
Serves 6 to 8
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