Serves about 6
Make this skillet cobbler in the oven or over a camp-fire. Either way, the sweet juice of the blueberries wonderfully complements the cobbler topping. You can perfect the dish by adding some ice cream or whole greek yogurt, but we loved it just as is. If you plan to bake this cobbler over a campfire, pre-mix the dry ingredients and transport them in a oven-safe dish such as pyrex that can also hold the melted butter and cup of yogurt. It will be so good!
4 cups of fresh or frozen berries (blueberry, raspberry, strawberry or blackberries)
4 Tbsp butter
3/4 cup GF flour (or regular all-purpose flour)
1/4 cup cornmeal
1/4 cup sugar
1 tsp lemon zest
2 tsp baking powered
1/2 tsp salt
1 cup vanilla yogurt
Make a camp fire or preheat the oven to 400 degrees.
Place butter in a 10-inch cast-iron skillet and melt the butter on the grill of the fire over hot embers or the oven until melted.
In the meantime, combine flour, cornmeal sugar, zest, baking powder and salt in a medium-sized bowl and mix well.
Remove skillet from the fire and pour butter into dry ingredients.
Add berries to the skillet
Whisk yogurt into the dry ingredients.
Drop batter in walnut-sized portions all over the berries.
Transfer to oven or cover with foil and transfer on the grill of the campfire.
Bake for approximately 20 minutes – or longer depending not he heat of the fire – until dumplings are fully baked.