Three cast iron cobblers that are sure to warm the belly & the heart.
Sweet Potato Pecan Cobbler
Ingredients
1 1/2 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons all-purpose flour
2 29oz cans sweet potatoes in syrup
2 teaspoonsvanilla extract
5 tablespoons butter cubed
1/4 cup pecan pieces
Ingredients (Crust)
1 1/2 cups all purpose flour
1/4 teaspoon salt
5 tablespoons butter, softened
5 tablespoons water
Preparation
Preheat oven to 400º. For filling, in a large bowl whisk first 5 filling ingredients. Drain the sweet potatotoes, reserving the syrup. Pour sweet potatoes in a greased cast-iron skillet. Measure out 1 1/2 cups of reserved syrup, mix in vanilla extract, and pour on top of sweet potatoes. Sprinkle the sugar and spices mixture over top of the sweet potatoes. Put the 5 tablespoons of butter on top and sprinkle on pecans.
Preparation (Crust)
Mix salt into flour. Cut butter into flour until it resembles course crumbs. Add water and mix. Crumble over top of sweet potatoes in skillet and cook 40-45 minutes until topping browns.
Raspberry Tapioca Cobbler
Ingredients
1 1/2 cups sugar, divided
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 stick butter cubed
1 egg, beaten
4-5 cups raspberries
1 teaspoon ground nutmeg
1/4 cup instant tapioca pearls
Vanilla ice cream (optional)
Preparation
Preheat oven to 350º. In large bowl combine 1 cup sugar, flour, salt, baking powder and 2 teaspoons of cinnamon. Cut in cubed butter with a pastry blender, then add the beaten egg and mix until egg is evenly distributed. Pour raspberries into cast-iron skillet and cover with remaining sugar and tapioca. Sprinkle 1 teaspoon cinnamon and 1 teaspoon nutmeg over the berries. Crumble the cobbler dough evenly over the berries. Bake for 40 minutes or until the berries bubble and crust gets golden brown. Serve with a scoop of vanilla ice cream.
Chocolate Lava Pudding Cobbler
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup cocoa powder, divided
2 1/2 cups sugar, divided
1 cup milk
2/3 cup butter, melted
3 teaspoons vanilla extract
1 cup light brown sugar
3 cups hot water
Vanilla ice cream
Preparation
Preheat oven to 350º. In bowl, mix flour, baking powder, salt, 6 tablespoons of the cocoa, and 1 1/2 cups of sugar. Stir in the milk, melted butter, and vanilla. Mix until smooth. Pour into cast-iron skillet. In a separate bowl, mix 1 cup sugar, brown sugar, and remaining cocoa. Sprinkle mixture evenly over the batter. Pour the hot water over top; do not stir. Bake for 40 minutes or until center is set. Serve with vanilla ice cream, topped with some of the chocolate pudding.
