Cast Iron Blueberry Crumb Cobbler

This Cast Iron Blueberry Crumb Cobbler is the perfect blend of juicy blueberries, a sweet crumb topping, and a warm, buttery cobbler base. The use of a cast iron skillet ensures even cooking and adds a rustic touch to this delicious dessert.

Ingredients:

For the Blueberry Filling:

• 4 cups fresh blueberries (or frozen, thawed)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

For the Cobbler Base:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, cold and cut into small cubes

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Place a 10-inch cast iron skillet inside the oven while it preheats to warm it up.
2. Prepare the Blueberry Filling:
   • In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Toss until the blueberries are evenly coated. Set aside.
3. Make the Cobbler Base:
   • In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
   • Stir in the melted butter, milk, and vanilla extract until just combined. The batter should be thick and slightly lumpy.
4. Prepare the Crumb Topping:
   • In another bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt.
   • Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Assemble the Cobbler:
   • Carefully remove the hot cast iron skillet from the oven.
   • Pour the cobbler batter into the skillet, spreading it evenly across the bottom.
   • Spoon the blueberry mixture over the batter, ensuring an even distribution.
   • Sprinkle the crumb topping over the blueberries, covering the surface.
6. Bake:
   • Place the skillet back in the oven and bake for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
   • If the topping is browning too quickly, you can loosely cover the skillet with aluminum foil during the last 10 minutes of baking.
7. Cool and Serve:
   • Allow the cobbler to cool slightly before serving. The filling will thicken as it cools.
   • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Tips:

• Fresh or Frozen Blueberries: You can use fresh or frozen blueberries for this recipe. If using frozen, there’s no need to thaw them completely—just be sure to increase the baking time by about 5-10 minutes if needed.
• Make Ahead: The crumb topping can be made ahead and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month.

This Cast Iron Blueberry Crumb Cobbler is sure to become a favorite, combining the tartness of blueberries with a buttery, sweet topping. Enjoy it as a comforting dessert any time of year!