Mixed Berry Cast Iron Cobbler
Ingredients
Berry Filling
- 5 cups mixed berries (raspberries, blueberries, blackberries)
- ½ cup sugar
- ⅓ cup flour
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- dash of salt
Lattice Crust
- 1 heaping cup flour
- ½ tsp salt
- 2 tbsp sugar
- ½ cup butter, cut into 1-inch pieces (1 stick)
- 3 tbsp cold water
- 1 egg + 1 tbsp water mixed for egg wash
Instructions
Berry Filling
- Preheating the oven to 350° F. In a medium-sized cast iron skillet, toss berries with sugar, flour, cornstarch, lemon juice, and salt.
- Stir until mixed and spread flat in the skillet Set aside.
Lattice Crust
- Using a food processor, pulse flour, salt, sugar, and cold butter. If the dough is very dry and crumby, add the water and continue pulsing.
- Heavily grease two large pieces of wax paper. Place the dough between both pieces of wax paper and flatten. Set on a large plate or baking pan and let chill in the fridge for 10-15 minutes.
- Remove from the fridge and flatten into a large circle with a rolling pin. Using a pizza cutter, cut the dough into wide strips. Return to the fridge for 10 minutes to chill.
- Lay out the dough strips in a lattice pattern across the top of the berry mixture. Brush the crust with egg wash.
- Bake for 45 minutes. Rotate 180° degrees and continue baking 20-30 minutes until the crust is golden brown. Serve with ice cream or whipped cream!
