Cast Iron Skillet Blackberry Cobbler

Hard Rock Chef Rebecca Foy is making a Cast Iron Skillet Blackberry Cobbler. 

Prep Time: 30 minutes

Cooking Time: 10 minutes

6 servings

Blackberry Compote

Ingredients:

• 2 pounds Blackberries, fresh, whole
• 2 pounds sugar, granulated
• 8 cups water
• 1 1/2 cup cornstarch
• 1/2 cup blackberry syrup
• 1 cup water

Instructions:

1. Place blackberries, water and sugar into a large stock pot and bring to a boil over medium-high heat, stirring occasionally.
2. Once mixture comes to a boil mix cornstarch, COLD water and blackberry/blood-orange syrup together in a medium size metal mixing bowl, making sure all of the cornstarch is dissolved.
3. Add the cornstarch slurry to the boiling berry mixture while stirring with a large wire whisk.
4. Bring mixture back to a boil over medium-high heat then turn off heat. Allow to sit and cool on stove for 15 minutes if possible.
5. Refrigerate until needed.

Crust

Ingredients:

• 2 cups- Flour, All Purpose
• 2 cups- Sugar, Granulated
• 2 cups- Milk, 2%
• 2 tsp- Baking Powder
• 1 tsp- Baking Soda
• 1 tsp- Salt, Kosher
• ½ cup- Butter, Unsalted- Whole, Melted

Instructions:

1. Place butter in a small pan and melt over low heat, do not over heat. In a medium size metal mixture bowl whisk together the flour, sugar, baking powder, baking soda and kosher salt.
2. Make a hole in the center of the flour (like a volcano), pour the milk into the center and then pour the butter into the milk. 
3. Gently stir together with a wire whisk, making sure not to over mix the batter.
4. Measure 4 oz of compote into a greased 5" cast iron skillet and spread out across the bottom.
5. Layer the top with 1 cup of top crust batter on top of the compote. Scatter fresh blackberries across top of batter.  Place full skillets onto a sheet pan and bake in convection oven at 350°F, low fan for 10 minutes then rotate the pan.
6. Sprinkle coarse sugar over the top of the cobbler and bake for another 5 minutes.  Serve with vanilla ice cream.