CAST IRON SKILLET COOKING-BLACKBERRY COBBLER

Cast iron recipes make great one skillet meals. Cast iron skillets are the perfect tool for cooking a range of cast iron skillet recipes from a simple side of sautéed cabbage to a whole roasted chicken. And consider the health benefits of cast iron recipes: food cooked in a cast-iron skillet, especially acidic foods like tomato sauce, has increased iron content, in some cases up to 20 times as much.
Plus, cast iron skillets conduct heat beautifully, go from stovetop to oven with no problem, and after decades of making cast iron skillet recipes, they're as good as new. To season your cast iron skillet, cover the bottom of the pan with a thick layer of kosher salt. Add at least half an inch of cooking oil and place over high heat. When the oil starts to smoke, pour the salt and oil into a bowl. Using a ball of paper towels, rub the inside of the pan until it is smooth. The cast iron skillet is now seasoned. When you clean your cast iron skillet, never use soap. Simply scrub your skillet with a stiff brush and hot water and dry it completely.

Blackberry Cobbler Recipe

Recipe Type: Blackberries, Biscuit, Dessert, Cobbler
Yields: 10 to 12 servings
Prep time: 15 min
Bake time: 20 min

Ingredients:
6 to 8 cups fresh or frozen blackberries*
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
2 tablespoons fresh-squeezed lemon juice
1 to 2 tablespoons blackberry liqueur, optional
Biscuit Topping (see recipe below)
Vanilla ice cream
* The amount of blackberries used depends on the size of your pan. If using a Cast-Iron Skillet, use 6 cups - 13x9-inch baking pan, use 8 cups.

Preparation:
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil (this is to catch the blackberry juice that usually boils over from the baking dish or skillet).
If using fresh blackberries, wash, stem, and drain blackberries.
In a large bowl, combine sugar, flour, blackberries, lemon juice, and blackberry liqueur. Pour into prepared baking dish or skillet.
Bake, uncovered, 15 to 20 minutes or until hot and bubbly. When blackberry mixture is hot, remove from oven and spoon Biscuit Topping mixture onto the top in 10 to 12 large spoonfuls. Return to oven and bake another 20 to 25 minutes or until biscuits are lightly browned and a toothpick inserted in the center of one of the dumplings comes out clean.
Remove from oven and cool on a wire rack for at least 10 minutes before serving. Serve either warm or room temperature. To serve, top with vanilla ice cream.
Makes 10 to 12 servings.
 
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
3 tablespoons granulated sugar
1 teaspoon salt
Zest (peel) of 1 lemon
1/2 cup chilled butter, cut into 1/4-inch pieces
2/3 cup milk
1 egg, slightly beaten
In a large bowl, sift together flour, baking powder, sugar, salt, and lemon zest.
With a pastry blender or two knives, cut in butter until particles are the size of small peas. Add milk and egg; stir with a fork just until blended.