How is it already Monday? I don’t feel quite prepared to take on the week, but it has begun so I guess I have no choice. So many things happened over the weekend and it just flew by too quickly. On Friday, my adorable sister-in-law, Jillian, and I had another “healthy” baking night, which happened to be very successful so be on the lookout for some of those recipes in the near future. On Saturday my husband and I had a very special outing at Staplehouse restaurant in Atlanta GA with some of our very best friends. Check out their website to find out what they’re all about (it’s pretty cool) – www.staplehouse.com. When my dad passed away in 2013, these special friends of ours purchased a brick with his name on it to be used during the construction of the Staplehouse patio. So not only did we get to enjoy a great dinner with great friends, but we got to see my dad’s brick, which was pretty amazing. And last but not least, we had my husband’s family over yesterday evening for an early Thanksgiving/double birthday celebration – talk about killing THREE birds with one stone, because we sure did.
My family travels for Thanksgiving so it’s become tradition for us to host an early Thanksgiving for my husband’s side. In addition, my mother-in-law and sister-in-law both have birthdays right around Thanksgiving, so we just throw those in there as well and have a grand ole celebration. We had ourselves a feast this time, with smoked turkey, shrimp cocktail, grilled potatoes, green bean casserole, wild rice, pineapple casserole, rolls, and my favorite part of any meal … dessert. For this celebration I made your typical pumpkin pie and one of my favorites – my cast iron cobbler, which I’ll be sharing with you below.
CAST IRON COBBLER (serves 8)
- 1 cup all-purpose flour
- 1 3/4 cups granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter
- 1/4 cup boiling water
- 2 tablespoons corn starch
- 1/4 cup cold water
- 1 1/2 tablespoons lemon juice
- 4 1/2 cups berries (I recommend a combo of blueberries, raspberries & blackberries)
- Preheat oven to 400°F.
- Mix together flour, 1/2 cup sugar, baking powder and salt in large bowl.
- Cut in butter in small pieces and lightly mix with hands until mixture resembles coarse crumbs, like so.
- Stir in boiling water until mixture is evenly moist. Now you’ve got your dough.
- In a separate bowl, dissolve corn starch in cold water.
- Mix in remaining 1 1/4 cups granulated sugar, lemon juice and berries. I could have easily stopped here and taken a bite, but I refrained.
- Transfer berry mixture to a cast iron skillet and bring to a boil on the stove top (stirring frequently).
- Drop dough mixture by small drops into the skillet.
- Bake for 25 minutes or until dough is golden brown.
Enjoy eating this for dessert, snack time, breakfast time, whatever … it’s that good! Possibly even better with a scoop of vanilla ice cream on top 🙂