6.5 Inch Skillet Blueberry Cobbler
Cobbler for 2 baked in a 6.5 inch skillet.
Servings 2
Equipment
- 6.5 inch cast iron skillet
Ingredients
- 2 tablespoons unsalted butter (28 grams)
- ½ cup all-purpose flour (65 grams)
- ¼ teaspoon baking powder
- ¼ teaspoon salt – use ⅛ if using salted butter
- ½ cup milk (114 grams)
- 6 tablespoons sugar (75 grams)
- ⅛ teaspoon each ground nutmeg and cinnamon
- 1 cup frozen blueberries, heaping (150 grams)
Instructions
- Preheat oven to 350 degrees F.
- Put the butter in a 6.5 inch cast iron skillet. Set the pan in the oven as it preheats, allowing the butter to melt. Set a timer for 5 minutes so that you won’t forget about it! Do not skip this step because it is very easy to forget.
- Meanwhile, in a small bowl combine the flour, baking powder, salt and half of the sugar. Add half of the milk and stir until blended. Add remaining sugar and remaining milk and stir until blended.
- Carefully, wearing your best oven mitt or using a reliable hot pad, remove the hot skillet of melted butter and place on a wire rack or something that will prevent you from scorching your countertop.
- Pour the batter into the center of the skillet over the melted butter, but do not stir.
- Put the berries (or whatever type fruit) over the batter.
- Put on the oven mitt again and put the hot skillet on a rimmed baking sheet (to catch any drips, though there shouldn’t be any). Put in the oven and bake for 40-45 minutes or until very brown around the edges.
- Serve hot out of the oven or let it stand for a while. The crust should become a little bit chewy.
Notes
Raspberry Rhubarb Version: Instead of frozen blueberries, use ½ cup of frozen raspberries mixed with ½ cup chopped fresh rhubarb. Toss the rhubarb and raspberries in 2 teaspoons of the sugar that would normally go into the batter. So when making the batter, use 5 tablespoons plus 1 teaspoon, then reserve 2 teaspoons for tossing with berries and rhubarb.
