Cast Iron Blueberry Cobbler
60
Minutes Prep Time
60
Minutes Cook Time
8
Servings
INGREDIENTS
2 cups all-purpose flour
½ cup granulated sugar
4 teaspoon baking powder
Pinch of salt (kosher salt)
⅔ teaspoon cinnamon
⅔ cup butter (unsalted)
2 medium cage free eggs
⅔ cup milk (whole milk)
1 cup sugar
2 ½ tbsp. cornstarch
½ cup water
8 cups blueberries (fresh, local)
1 lemon, cut in half, lemon juice + zest
⅔ tsp vanilla extract
½ cup light brown sugar
½ cup butter (unsalted)
1 cup all-purpose flour
INSTRUCTIONS
BISCUIT DOUGH
Pre-heat oven to 350 degrees F or 375 degrees F convection bake.
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
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!
