19 May 2020 Simple Berry Cobbler in a Cast Iron Pan

Simple Berry Cobbler in a Cast Iron Pan

May 19, 2020 By

I’m obsessed with desserts that feature berries. That’s been true since I was a kid as my family loves to pick fresh berries.

Last weekend, I have a bunch of week-old berries (yes, my guy over-bought again!) so I decided to turn them into a cobbler that I baked right in my cast iron pan for a no fuss dessert.

Note that I simply doubled my Very Berry Cobbler recipe for this and it’s easy-to-make and delicious. Even better topped with good quality vanilla ice cream while the cobbler is still warm.

Filling Ingredients:

  • 2-3 pints (5-6 cups) mixed berries (I used blackberries, blueberries and raspberries)
  • 2/3 cup granulated sugar
  • 2 Tbsp. freshly-squeezed lemon juice
  • 2 Tbsp. cornstarch

Crust Ingredients:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar, divided
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 6 Tbsp. cold butter, cut into small pieces
  • 1 cup milk
  • 2 large egg
  • 1 tsp. ground cinnamon (optional)
  • Berries in Pan
  • Batter
  • Batter Over Berries

Directions:

  1. Preheat oven to 375F.  Coat 10 or 12-inch cast iron pan (or other baking dish) with cooking spray or softened butter.
  2. Combine berries, 2/3 cup sugar, lemon juice and cornstarch in a medium bowl. Spoon into the prepared pan.
  3. Stir together the flour, ½ cup less 2 Tbsp. sugar, baking powder and salt in a medium bowl.  Cut in the butter with a pastry cutter, or two knives, until mixture resembles coarse meal.
  4. In a small bowl, whisk the milk and eggs. Add the egg mixture into the flour mixture and combine until just blended – do not overmix.
  5. Drop batter by tablespoonfuls over the berry mixture.
  6. Mix cinnamon (if using) and remaining 2 Tbsp. sugar in a small bowl. Sprinkle sugar mixture over the batter.
  7. Bake for 40 minutes or until golden brown. Serve with vanilla ice cream or whipped cream.

Makes 6-8 servings.

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
7 July 2018 New Jersey Blueberry Dumplings

New Jersey Blueberry Dumplings

July 7, 2018 By

It’s blueberry season in New Jersey where I live and, while I love them fresh with Greek yogurt, I also like them in baked goods.

I was going to a potluck where I offered to bring dessert and thought….why not do something different than my usual Very Berry Cobbler and steam some of my Great-Aunt Eva Rose’s dumpling batter over bubbly, jammy blueberries? I made the dumpling batter the morning of the party and kept it refrigerated then I made the “jam” and cooled it then brought both items with me to the party and just steamed the dumplings when we were ready to eat dessert. Easy peasy!

I list the vanilla ice cream as optional, but come on, it’s sort of required on a hot berry dessert. You can skip it, but I don’t recommend it.

Dumpling ingredients:

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 pinch of salt
  • 1 large egg
  • 2 tsp. melted butter, cooled
  • ¼ cup whole milk

Blueberry “jam” ingredients:

  • 2 cups fresh blueberries (or you can use thawed frozen)
  • 1 Tbsp. cornstarch
  • ½ cup granulated sugar
  • 1/2 cup water
  • Zest of ½ lemon
  • Vanilla ice cream, optional

Dumpling directions:

  1. In a medium bowl, combine flour, baking powder and salt.
  2. Add egg, butter and milk to the flour mixture and mix to incorporate. Do not overmix. Dumpling batter will be lumpy.
  3. Refrigerate for at least 30 minutes or up to 8 hours.

Blueberry “jam” directions:

  1. In a large saucepan with a lid, add all the ‘jam’ ingredients and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for about 15 minutes, until the “jam” is thick, stirring and mashing the berries a little as the mixture cooks. This can be done a couple hours before ready to make the dumplings.
  2. When ready to cook the dumplings, heat the berries over medium heat. Lower heat to medium-low and drop cold batter by the spoonful over the berry “jam” so that there’s batter over most of the surface of the “jam”. Cover with a lid and cook for 10 minutes.
  3. Serve with ice cream.

Makes 6 servings.

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
16 August 2010 No-Share Blueberry Buckle

No-Share Blueberry Buckle

August 16, 2010 By

Blueberry Buckle

The origin of the name ‘buckle’ in a dessert is thought to be from the ‘buckling’ of the cake as it bakes under the fruit from the addition of baking soda to the batter.  Whatever the provenance of the word, this dessert is a perfect ending to a Summer dinner.  Think steamed, soft cake, gooey blueberry and crusty, buttery topping.

Blueberry Filling Ingredients:

  • 3 cups blueberries (if frozen, thawed)
  • 2 tbsp lemon juice
  • 1 tbsp flour
  • 2 tbsp granulated sugar

Streusel Topping Ingredients:

  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 tsp ground cinnamon
  • 1/4 cup (1/2 stick) butter, chilled then cut into small dice

Cake Ingredients:

  • 1 cup flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 cup (4 tbsp) butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup whole milk

Preheat oven to 350 degrees.  Butter six – 6 ounce ramekins or oven-proof dishes.  Set aside.

Blueberry Filling Directions:

  1. Mix the blueberries, lemon juice, flour, and sugar in a large bowl.  Allow to macerate for 30 minutes.

Streusel Topping Directions:

  1. Combine the granulated sugar, brown sugar, flour and cinnamon in a medium bowl.
  2. Cut in the butter with two knives or a pastry blender until the mixture is the consistency of coarse meal.  Refrigerate until ready to assemble.

Cake Directions:

  1. Combine the flour, salt and baking powder in a small bowl.
  2. Cream the butter in the bowl of an electric mixer for 1 minute.  Add the sugar and beat for 2 minutes.  Add the egg and vanilla to the mixture to combine.
  3. Add 1/3 of the flour mixture, beat for 10 seconds.  Add 1/4 cup of milk, beat for 10 seconds.  Continue alternating flour and milk until just combined.

Final Assembly:

  1. Add 1/4 cup of cake batter to each ramekin, smoothing the surface.
  2. Spoon the blueberry mixture over the cake batter.
  3. Top the blueberry layer with an even amount of streusel mixture.  Place ramekins on a baking sheet and bake until streusel is browned, about 25 minutes.
  4. Allow buckles to cool for 15 minutes.  Serve with vanilla bean ice cream.

Makes 6 servings.

Filed Under: American, Desserts, Fruits Tagged With: , , , , , ,
10 February 2010 Very Berry Cobbler

Very Berry Cobbler

February 10, 2010 By

Berry Cobbler

Berry Cobbler

This is one easy and delicious dessert that anyone can make at the last minute using frozen mixed berries.  Obviously, don’t skip the vanilla bean ice cream.

Filling Ingredients:

  • 1 pint (2 1/2 cups) mixed berries (blackberries, blueberries and raspberries are ideal)
  • 1/3 cup sugar
  • 1 tbs lemon juice
  • 1 tbs cornstarch

Crust Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbs cold butter, cut into small pieces
  • 1/2 cup milk
  • 1 large egg
  • 1/2 tsp ground cinnamon

Directions:

  1. Preheat oven to 375F.  Coat 1-quart baking dish with cooking spray or softened butter.
  2. Combine berries, 1/3 cup sugar, lemon juice and cornstarch in a small bowl.  Spoon into the prepared dish.
  3. Stir together the flour, 2 tbs sugar, baking powder and salt in a medium bowl.  Cut in the butter with a pastry cutter, or two knives, until mixture resembles coarse meal.
  4. Whisk together milk and egg.  Stir egg mixture into the flour mixture until just blended – do not overmix.
  5. Drop batter by tablespoonfuls over the berry mixture.
  6. Mix cinnamon and remaining 2 tbs sugar in a small bowl.  Sprinkle sugar mixture over the batter.
  7. Bake for 40 minutes.

Makes 6 servings.

Filed Under: American, Desserts, Fruits Tagged With: , , , ,