Best Berry Cobbler You'll Ever Have

Hi Buzz readers! It's Kristin over here from Cal Giant. I posted this ahh-mazing cobbler recipe on my personal blog, Islay St Style, and couldn't wait to share it with my fellow berry lovers!

One would think that since I work at a company that sells berries, I would be tired of eating them.

So. Wrong.

Every time I come across a recipe that calls for berries, I have to give it a try. When I saw this recipe that calls for strawberries, raspberries and blueberries, it was a no brainer.

At first I was skeptical of using these three berries in a cobbler— I usually gravitate towards cobblers that use blackberries. But holy moly, this cobbler is delicious. The flavors of strawberries, raspberries and blackberries literally burst in your mouth. Top it off with ice cream, and it is heaven.

The recipe recommends baking this cobbler in a cast iron pan. My Le Creuset dutch oven is the only piece of cast iron cookware I own, and it worked perfectly. Using a dutch oven also makes it super easy to transport to a party (a glass baking dish will also work).

Cobbler recipe via this link.

You'll need:
1 cup flour
1 cup plus 3 tablespoons sugar, divided
Dash of salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 cup milk
1/2 cup (1 stick) butter
1 cup blueberries, divided
1 cup raspberries, divided
1 cup quartered strawberries
1/4 teaspoon lemon zest

Measure out your ingredients; wash and cut your berries. Preheat the oven to 350F.

1. In a medium saucepan, mix 3 tablespoons sugar, 1/2 cup blueberries, 1/2 cup raspberries and 1/4 cup water.
2. Cook them over medium-high heat until the berries burst and release their juices and the mixture begins to thicken, about 10-12 minutes.
3. Pour this into a bowl to cool slightly while you complete the following steps.
4. In a separate large bowl, whisk together flour, sugar, salt, baking powder and cinnamon. 5. Set these dry ingredients aside while you melt the stick of butter in a 12-inch cast iron skillet over medium-high heat.
6. Remove the skillet from the heat. Pour the milk into the dry ingredients and mix until the lumps are gone (the batter will be very liquid) and then pour this batter over top of the melted butter.
7. Gently mix the slightly cooled cooked fruit with the leftover uncooked fruit and lemon zest before pouring it around the top of the batter. Do NOT stir this—just let it fall where it falls!
8. Bake the cobbler for 35-40 minutes or until golden brown and almost set.

Serve hot with a big scoop of vanilla bean ice cream and ENJOY!