This is my quintessential I'm welcoming summer with open arms skillet berry cobbler. It goes perfectly with my sunny-with-a-high-of-seventy-five mantra, and it involves melting a whole stick of butter, and the freshest, juiciest berries around. You really can't go wrong. It's quick, easy, and top this baby, warm out of the oven, with some vanilla bean ice cream and you have got your flawless summer go-to dessert. Also known as the most perfect breakfast, lunch, and/or dinner you could ask for. If you're into that sort of thing.
It's to die for.
1 cup flour
1 cup plus 3 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk
1 stick butter
1 cup blueberries, divided
1 cup raspberries, divided
1 cup quartered strawberries
1/4 teaspoon lemon zest
I also added some blackberries to mine cause why the heck not. You can use any berries you fancy.
Preheat the oven to 350 degrees.
Mix 3 tablespoons sugar, 1/2 cup blueberries, 1/2 cup raspberries and 1/4 cup water together in a saucepan. You're gonna cook these about 10-12 minutes over medium high heat. The berries will burst, you will smell that glorious smell, and the mixture will begin to thicken. Transfer these to a bowl to let cool slightly.
Whisk together your flour, sugar, baking powder, and cinnamon in a separate bowl. You can add a dash of salt if you like. Sometimes I do, sometimes I don't. Set aside.
Plop your stick of butter into your cast iron skillet and let it melt over medium-high heat. Once melted, remove the skillet from the heat. Add your cup of milk into your dry ingredients and mix until your batter is a thin liquid. A taste test right about now would be a good choice. Pour your batter into the skillet over the melted butter. I KNOW.
Gently mix together your cooked fruit with your remaining uncooked fruit and lemon zest and then pour this on top of your batter. Whatever you do, do not stir this- just let it fall. Remember: Imperfect is actually perfect when it comes to the best skillet berry cobbler you'll ever eat.
Bake at 350 degrees for 35-40 minutes. Serve hot with that vanilla bean ice cream I told you about earlier. Happy summer-skillet-cobbler-making!