5.0 stars (based on 1 reviews)
Cast Iron Blueberry Cobbler
Recipe
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Prep Time: 15 min
- 3 cups blueberries
- 1/4 cup granulated sugar
- 3 tbsp light brown sugar
- 1 tsp orange zest
- 1/2 tbsp orange juice
- 1 Tbsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tbsp sugar
- 1 tbsp brown sugar
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 4 Tablespoons unsalted butter, cold and shredded (use a cheese grater)
- 1/4 cup heavy cream, cold
- 3 tbsp whole milk, cold
- 3/4 tsp vanilla
- egg wash (1 egg whisked with some milk) for brushing
- coarse sugar for sprinkling
Bake Time: 35 min
Yields: 5-6 servings
What you need
Cobbler Filling
Cobbler Topping
What to do
1. For the filling, place orange zest and sugar in a bowl. Pinch the zest into the sugar, you will feel and smell the oils getting released. Mush the two together. Set to the side for at least 30 minutes (12 hours preferred, but honestly, I know no one has that kind of time. *see note below for more details!)
2. For the cobbler topping, in a medium bowl, mix the flour, cornmeal, sugars, baking powder and salt together. Add the shredded cold butter (*see note below). Gently, mix with your hands until incorporated. Slowly add the milk, heavy cream and vanilla and mix gently until everything is just incorporated. Set bowl to the side.
3. Using 1 1/2 tbsp of butter, grease a 8 inch cast iron skillet. Preheat oven to 375 degrees. For the filling, toss blueberries with the sugars and the remaining ingredients. Pour filling into the skillet. Using a large spoon or ice cream scoop, drop blobs of the cobbler topping on top of the blueberry filling. Dab the topping with some egg wash and then sprinkle with coarse sugar.
4. Bake for at 400 degrees for 8 min, then turn the oven down to 375 and baking for the remaining time (about 30 minutes). (If the top of the cobbler begins to brown before it is time to take out of the oven, take a large piece of aluminum foil and make a crease/tent over the cobbler so it doesn’t burn) The best way to know if the cobbler is done… blueberry juices will be bubbling everywhere and a toothpick should come out clean from one of the globs of cobbler. 🙂
5. Place on a cooling rack and let the cobbler cool for about ~30 minutes. I personally like my cobbler pretty warm and runny, served with ice cream. If you like your cobbler a little more set, wait about 1-1.5 hours. You can reheat in the oven at 350 for about 10-15 minutes. Serve with ice cream and enjoy!
Store at room temperature (or in fridge) for 1-2 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. For the cobbler topping, in a medium bowl, mix the flour, cornmeal, sugars, baking powder and salt together. Add the shredded cold butter (*see note below). Gently, mix with your hands until incorporated. Slowly add the milk, heavy cream and vanilla and mix gently until everything is just incorporated. Set bowl to the side.
3. Using 1 1/2 tbsp of butter, grease a 8 inch cast iron skillet. Preheat oven to 375 degrees. For the filling, toss blueberries with the sugars and the remaining ingredients. Pour filling into the skillet. Using a large spoon or ice cream scoop, drop blobs of the cobbler topping on top of the blueberry filling. Dab the topping with some egg wash and then sprinkle with coarse sugar.
4. Bake for at 400 degrees for 8 min, then turn the oven down to 375 and baking for the remaining time (about 30 minutes). (If the top of the cobbler begins to brown before it is time to take out of the oven, take a large piece of aluminum foil and make a crease/tent over the cobbler so it doesn’t burn) The best way to know if the cobbler is done… blueberry juices will be bubbling everywhere and a toothpick should come out clean from one of the globs of cobbler. 🙂
5. Place on a cooling rack and let the cobbler cool for about ~30 minutes. I personally like my cobbler pretty warm and runny, served with ice cream. If you like your cobbler a little more set, wait about 1-1.5 hours. You can reheat in the oven at 350 for about 10-15 minutes. Serve with ice cream and enjoy!
Store at room temperature (or in fridge) for 1-2 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Helpful tips
Here are some important Pro tips by Maude
- Try try TRY to make the orange zest sugar a day beforehand. Im telling you right now, it is a game changer when it comes to taste of the blueberries. This step ensures the most satisfying blueberry flavor!
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When shredding your butter- make sure your butter is super cold. Once it is shredded, place it in the freezer until it is time to mix it in with the rest of the ingredients for the cobbler topping.
- Make sure that your milk and cream are also cold as you mix your cobbler topping. This ensures the cobbler’s texture and flakiness.
