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)

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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.