Cast Iron Cobbler
2 lb Ontario strawberries, hulled and halved or quartered if large
3 cups mixed Ontario berries such as raspberries, blueberries and blackberries
1/3 cup granulated sugar
3 tbsp cornstarch
2 cups Longo’s Organic All Purpose Flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp each baking soda and salt
1/2 cup (or 1 stick) Longo's Country Churned Salted Butter, well chilled
1 1/4 cups buttermilk
1 tbsp coarse sugar for sprinkling (optional)
Vanilla ice cream for serving (optional)
- •Line barbecue grate with foil (to prevent flairs from drips) and preheat to 350°F.
- •FRUIT FILLING
- •Combine all berries in large bowl. Stir sugar with cornstarch until well blended; sprinkle over berries and gently toss to combine. Transfer to large, buttered cast iron skillet.
- •BISCUIT TOPPING
- •Whisk flour with sugar, baking powder, baking soda and salt in large bowl. Use a box grater to grate butter into flour mixture; stir until evenly distributed. Stir in buttermilk with a fork until a ragged dough forms.
- •Drop spoonfuls of dough over berries, so that surface is evenly covered, but allowing some fruit to peek through. Sprinkle with coarse sugar, if using.
- •Place cobbler on grill; turn off burner directly under skillet. Close lid; cook for 50 to 60 minutes or until filling is bubbly and glossy and biscuit topping sounds hollow when tapped. (Be sure to check temperature gauge often and adjust remaining burners to maintain as close to 350°F as possible. Rotate skillet occasionally for even cooking.)
- •Let stand for at least 20 minutes to thicken juices before serving with ice cream, if desired.
A dash of advice
- Protein 6g
- Fibre 8g
- Fat 14g
- Sugar 23g
- Carbs 53g
- Sodium 450mg