Blackberry pavlova, blackberry cheesecake, blackberry muffins...... blackberries enhance almost everything. Try them in this very simple and really delicious cobbler. I adapted this recipe from a grill cookbook. If you opt to use a grill, preheat it well and push the pan to a side of the grill that has no coals directly underneath, and bake with the grill lid closed, for about an hour. It's probably unnecessary to point out that while you could substitute any baking dish in an oven, a cast-iron skillet is essential for a grill. And it probably needs a bit more attention as it's baking.
Preheat grill or oven to 375.
Melt 2 sticks of butter in a medium/large saucepan and then take the pan off the heat. Stir in 2 cups whole milk, 1/2 tsp vanilla, 2c. self-rising flour and 2 c. sugar. Stir til all ingredients are wet but don't over-mix or blend well.
Use 2 TB butter to grease a 10" cast iron skillet and dump 5 cups fresh or still-frozen fruit in the pan. Pour the batter mixture over the top. Bake until the top is golden brown, for about one hour, uncovered.
Most people like it best warm. As soon as it comes out of the oven, sprinkle the top with a couple tablespoons of granulated sugar for a sweet little crust crunch. It's great with vanilla ice cream.
A 10" pan will serve 8 -10 or this recipe, halved, will exactly fill a 5" or 6" cast iron skillet. It's really berry good. Sorry, couldn't resist!
