by Emy
This simple blackberry cobbler in a cast iron skillet is the closest thing to an old-fashioned recipe while still being 100% healthy. Prepared with just 7 ingredients and whipped up in less than 10 minutes, you can make this delicious dessert in an hour.
This recipe is vegan, paleo, gluten-free, dairy-free, and can be made low-carb by replacing the maple syrup with appropriate amounts of stevia or another sugar-free sweetener.
It’s finally summer and berries are all the rage right now! to love. What is your favorite? I’d go with the bold guess that since you ended up here, you must have a thing for blackberries

But boy! Is it expensive (fresh). At least here in Canada…
Fortunately, recipes like this one can be made using frozen berries. You’ll hardly notice the difference, promise.
cheerful. Just pure happiness. I think that’s the best word to describe my two year old’s facial expressions at the first bite. You could see, even at such a young age, that she was enjoying the moment, quietly, just smiling.
Looking at her, I remember eating my grandmother’s wild strawberry pie when I was very young. I still vaguely remember the taste. If it were tasting heaven, this would probably be…

°6 tablespoons sweet cream butter, chilled and cut into pieces
°1 cup self-rising flour
°Half a teaspoon of salt
°Half a teaspoon of cinnamon powder
°1 cup + 2 tablespoons of white sugar
°1 cup full fat milk
°1 teaspoon of pure vanilla extract
°2 cups of fresh blackberries
Preheat the oven to 375 degrees.
Coat a 9-inch cast-iron skillet with nonstick cooking spray. Add the cooled butter pieces to the skillet.
Place the skillet in the oven until the butter melts.

In a medium bowl, add the flour, salt, cinnamon, sugar, milk, and vanilla. Stir to mix.
Remove the skillet from the oven (if the butter has melted) add the mixture to the skillet.

Sprinkle the blackberries over the surface of the crust.
Bake at 375 degrees for 30 minutes. (The crust should be golden brown.) Serve hot.
Garnish with a scoop of vanilla ice cream.
Enjoy !

You may also like

Leave a Comment