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Easy Berry Cobbler




Source of Recipe


Southern Living


Recipe Introduction


This is so simple to throw together and tastes great! I used the mixed berries and would like to try it with cherries or blackberries. Blueberries would also be good. I love desserts that I can just put together with the ingredients I have on hand.

It calls for making this in a 10 inch iron skillet, but I cut the recipe in half and baked it in an 8 inch cake pan. This worked great. It also tells you to melt the butter in the skillet in the oven for 10 minutes, but my butter started to turn brown and I had to pull it out early. So if you use the cake pan, I wouldn't leave the pan in the oven for 10 minutes. I also thawed my berries and sugar in the microwave for a bit just so they weren't so frozen. I'm not sure if this was necessary or not. And I only baked it for 40 minutes instead of 50 since I cut the recipe in half. I served it with french vanilla ice cream and it was pretty sweet, so the sugar could probably be reduced slightly in the berry mixture.


List of Ingredients




4 tablespoons unsalted butter
2 (12-oz.) packages frozen mixed berries or raspberries
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
Vanilla ice cream (optional)

Recipe



1. 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.

2. Meanwhile, toss raspberries with 3/4 cup sugar in a large bowl.

3. 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.

4. Add hot melted butter to flour mixture, and stir until blended. Pour batter evenly into skillet. Pour berry mixture into center of batter.

5. 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.

Makes 8 servings

Chef: Marvin D. Woods
Southern Living, MARCH 2007