Raspberry Skillet Cobbler
A mouthwatering celebration of Summer. Simple, down-home deliciousness.
Equipment
- 12 inch Cast Iron Skillet
Ingredients
- 24 oz Fresh Raspberries (frozen, thawed is great, too!)
- 2 1/2 Tbsp Cornstarch
- 1 1/2 tsp Lemon Juice, fresh
- 1 1/2 cup Granulated Sugar, divided
- 1/2 cup Unsalted Butter, melted
- 1 1/3 cup All Purpose Flour
- 1 cup Buttermilk (whole milk can be substituted)
- 1 Egg, large
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/4 cup Turbinado Sugar
Instructions
- Preheat oven to 350 degrees.
- In medium mixing bowl, mix berries with 1/2 cup sugar, cornstarch and lemon juice until cornstarch dissolves.
- In separate bowl, whisk together flour, 1 cup of sugar, salt, baking powder, buttermilk, egg, and extracts until just combined and no lumps remain.
- Add melted butter to 12 inch cast iron skillet and swirl to coat bottom and sides. Immediately pour batter into skillet.
- Dollop fruit over batter with a spoon and then sprinkle turbinado sugar on top.
- Bake for 40-50 minutes, or until puffed and golden brown. Don't be afraid of a rich color on top. This means flavor!!
- Serve warm with vanilla ice cream or whipped cream.