- 1 stick salted butter
- 1 cup unbleached all-purpose flour
- 1 3/4 cup granulated sugar, divided
- 2 teaspoon aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup each raspberries, blackberries and blueberries
- 3/4 cup granulated sugar
- 1/2 teaspoon freshly ground nutmeg
- Zest and juice of one large orange
I’m ready for fall? How ’bout you? We’ve had company this weekend and we have done a lot of baking! We made spiced chai tea muffins, an apple cranberry tatin and one of our friend Reid’s favorites…cobbler! Just makes you feel good reading it doesn’t it?
Reid and I enjoyed our Sunday afternoon by making this berry cobbler together in one of my Lodge Cast Iron Skillets. I just adore my cast iron skillets! A scoop of vanilla bean ice cream, a large spoon and a bunch of hungry people anxiously awaiting our creation made for a lovely afternoon. Whoo weee, was it good…no, wait… it was great!
Preheat your oven to 350 degrees F.
In a large mixing bowl combine raspberries, blackberries, blueberries, 3/4 cup granulated sugar, fresh orange zest and juice. Stir together and allow berries to macerate.
Place 1/2 cup (or one stick) of butter in a cast iron skillet.
While your butter melts in the oven, whisk together flour, 1 cup granulated sugar, baking powder and salt. Stir in milk just until combined.
Carefully remove the skillet from the oven.
Pour the batter over the melted butter. Do not stir.
Add the berries and juice over the top of your batter and return back to the oven. Bake for 40 to 45 minutes.
Doesn’t that look lovely?
All that’s left to do is to enjoy with a generous scoop of vanilla bean ice cream! As you can see I tried to fill up the plate as best I could! ; )