Cast Iron Huckleberry Cobbler Recipes
CAST-IRON HUCKLEBERRY COBBLER
Cornmeal gives this rustic cobbler a satisfying texture. Serve with whipped cream or vanilla ice cream -- both pair nicely with the sweet-tart huckleberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
- Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices.
- Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving.
RECIPE: HUCKLEBERRY COBBLER
Switch up your cobbler this summer with a bright, floral huckleberry filling.
Provided by Tasting Table Staff
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Make the filling: Preheat the oven to 350º and grease a 10-inch cast-iron skillet with butter. In a medium bowl, mix together the huckleberries, sugar, cornstarch, lime juice, lime zest, salt and vanilla seeds to coat. Let sit while you prepare the topping.
- Make the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using your fingers, work the butter into the flour mixture until pea-size clumps form. Stir in the milk and macadamia nuts to form a dough.
- Toss the berry mixture again now that the sugar has started to pull out the juices of the berries. Transfer to the greased skillet and scoop heaping tablespoonfuls of dough evenly over the filling. Bake until golden and bubbling, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes. Serve with vanilla ice cream.
Nutrition Facts : Calories 512 calories, Carbohydrate 71 g carbohydrates, Cholesterol 47 mg cholesterol, Fat 23 g fat, Fiber 2 g fiber, Protein 7 g protein, SaturatedFat 11 g saturated fat, ServingSize 0 g, Sodium 583 mg, Sugar 26 g, TransFat 1 g
CAST-IRON BLUEBERRY COBBLER
Provided by Michael Symon : Food Network
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place the butter in an 10-inch cast-iron skillet and transfer to the preheated oven to melt.
- Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
- Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream.
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