Iron Skillet Blackberry Peach Cobbler

I had this wonderful invention for dessert with the salmon and polenta with swiss chard =).

The roomie and I ran out to the grocery store to get vanilla ice cream in between the main course and dessert so that we could have ice cream with it. I mean, cobbler without ice cream is just wrong.

serves 2-3

2 tablespoons butter

1 pint of blackberries

1 pint of sliced (and peeled) peaches

1 1/4 cup white sugar

1 cups flour

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons brown sugar

1/4 stick butter, softened and cut into cubes

1/2 cup buttermilk

2 teaspoons vanilla extract

1 tablespoon brown sugar

1 tablespoon butter, melted

vanilla ice cream for serving and fresh mint for garnish

Preheat oven to 425 degrees F. Toss peaches and berries with 1 tablespoon white sugar.

Heat a large cast iron skillet (I’m sure an oven-safe skillet would be okay too, it just needs to be large) over medium heat. Wait for 5 minutes until the entire skillet is hot, then add 1 tablespoon butter. Add peaches and berries and cook for 5-6 minutes to soften.

While peaches and berries are cooking, combine flour, baking soda and powder, salt and 2 teaspoons brown sugar in a bowl and mix. Add in cubed butter and mix with a fork or your fingers pr pastry blender until the butter is in smaller crumbles and strewn throughout the mix. Make a well in the center and pour in buttermilk. Add vanilla extract and stir until mixture comes together.

Turn off heat under peaches and berries. Spoon globs of dough on top of the peaches and berries, scattering them all around. Melt remaining 1 tablespoon of butter and drizzle over top of dough. Sprinkle remaining brown sugar on top. Bake at 425 degrees for 15 minutes, then turn down heat to 375 and bake for 15 minutes more. Serve with vanilla ice cream.