Top off this cast iron cobbler with some vanilla ice cream for a true comfort-food dessert.
Cast Iron Blueberry Cobbler
2018-09-17 14:38:38
Serves 10
Get out your 14-inch cast iron skillet for this amazing cobbler.
Southern Biscuit Dough
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 4 tsp baking powder
- pinch of salt (kosher salt)
- 2/3 tsp cinnamon
- 2/3 cup butter (unsalted)
- 2 medium cage free eggs
- 2/3 cup milk (whole milk)
Local Blueberry Cobbler Mix
- 1 cup sugar
- 2 ½ tbsp. cornstarch
- ½ cup water
- 8 cups blueberries (fresh, local)
- 1 lemon, cut in half, lemon juice + zest
- 2/3 tsp vanilla extract
Crumble Topping
- ½ cup light brown sugar
- ½ cup butter (unsalted)
- 1 cup all-purpose flour
- Chef’s Tip: If you substitute frozen blueberries, you’ll use less sugar.
Instructions
- Pre-heat oven to 350 degrees F or 375 degrees F convection bake.
Biscuit Dough Directions
- Two bowls, dry & wet
- Combine dry ingredients in mixing bowl.
- Add flour, sugar, baking powder, salt & cinnamon. Mix well.
- Cut butter into small chunks. Incorporate butter into dry mixture until dough is crumbled. Mixture should be course.
- In second bowl, mix all wet ingredients.
- Combine eggs & milk. Whisk until fully incorporated. Slowly whisk in the dry ingredients. Cover and place in the cooler.
Crumble Topping
- Combine all ingredients in a mixing bowl. Set aside
- Heat cast iron skillet on medium heat. Add sugar & water, heat until the sugar has completely dissolved. Add cornstarch. And continue to cook for 2-3 minutes on a low simmer. Add fresh blueberries, lemon juice, zest & vanilla extract over medium-high heat for 3-5 minutes. Turn heat to low and allow mixture to simmer for an additional 5-7 minutes. The blueberry cobbler mixture should begin to thicken.
- Remove cast iron skillet from heat. Take biscuit dough from the cooler and spoon mixture into blueberry cobbler.
- Dust top of the cobbler with the crumble.
- Place Cobbler in preheated oven and bake for 15-20 minutes. When ready, the cobbler will be golden brown on top and very hot inside! Always allow the cobbler to cool before eating.
- Chef’s Tip: The cast iron carries a lot of residual heat, be careful when handling hot skillet.
- Take out of oven and allow to cool for 20-25 minutes. Serve!
Notes
- Top off with vanilla ice cream!
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