Chocolate Cobbler

3/4 c. butter
1 c. self-rising flour
1/2 c. semisweet chocolate chips
3/4 c. packed light brown sugar, divided
1 c. granulated sugar, divided
7 T. unsweetened cocoa, divided
1/2 c. whole milk
2 t. vanilla extract
1-1/2 c. boiling water
Vanilla ice cream, for serving

Preheat oven to 350 degrees. Place butter in an 11 x 7" baking dish. While oven is heating, place dish in the oven until butter melts, about 10 minutes. Remove from oven.

Stir together flour, chocolate chips, 1/2 c. brown sugar, 1/3 c. granulated sugar, and 2 T. cocoa in a medium bowl. In a separate bowl, stir together milk and vanilla. Stir milk mixture into flour mixture until batter is smooth. Pour batter evenly over melted butter in baking dish (do not stir!).

In a small bowl, stir together remaining 5 T. cocoa, 1/4 c. brown sugar, and 2/3 c. granulated sugar. Sprinkle evenly over batter in baking dish (do not stir!). Gently pour boiling water over batter and topping (again, do not stir!).

Bake in preheated oven until edges are golden brown and mixture is set on top, 30-35 minutes. Serve warm with ice cream.

Serves 8.

Adapted from Southern Living magazine, March 2020, p. 130. 

Berry Cobbler with Pecan Sandie Streusel

1-3/4 c. plus 5 T. all-purpose flour, divided
2/3 c. granulated sugar, divided
3/4 t. kosher salt, divided
1/2 c. plus 2 T. cold salted butter, diced, divided
1-1/4 c. lightly toasted chopped pecans
1/2 c. heavy cream
1-1/2 t. vanilla extract, divided
2 c. fresh blackberries
2 c. fresh blueberries
2 c. fresh raspberries
2 c. fresh strawberries, halved
2 t. lemon zest
1/4 t. ground nutmeg
1 T. turbinado sugar

Whisk together 1-3/4 c. of the flour, 1/3 c. of the granulated sugar, and 1/2 t. of the salt in a medium bowl. Using a pastry blender, cut 1/2 c. of the butter into flour mixture until well blended and mixture resembles peas. Stir in toasted pecans.

Stir together cream and 1/2 t. of the vanilla in a small bowl; add cream mixture to flour mixture, stirring with a fork until mixture is combined but still crumbly. Chill until ready to use.

Preheat oven to 400 degrees. Gently toss together blackberries, blueberries, raspberries, strawberries, lemon zest, nutmeg, and remaining 5 T. flour, 1/3 c. granulated sugar, 2 T. butter, 1 t. vanilla extract, and 1/4 t. salt in a large bowl. Transfer to a lightly greased 10" cast iron skillet. Place skillet in an aluminum foil lined rimmed baking sheet.

Bake berry mixture in preheated oven until bubbly around the edges, 20-22 minutes. Remove from oven. Crumble chilled streusel over hot filling. Sprinkle with turbinado sugar. Return to oven and bake until golden, 25-28 minutes more. Serve warm.

Serves 8.

Adapted from Southern Living magazine, July 2016, p. 100.   

Florida Blueberry Cobbler

1/2 stick unsalted butter, melted
1-1/4 c. sugar, divided
1 c. self-rising flour
1 c. whole milk
2 c. fresh blueberries, picked over for stems, rinsed, and patted dry
Vanilla ice cream, for serving

Place butter in a 10" cast iron skillet and put in the oven while it preheats to 400 degrees.

In a medium bowl, whisk 1 c. of the sugar with the flour and milk until smooth.

Remove the skillet from the oven and swirl the butter to evenly coat the bottom and sides. Pour the batter into the skillet and sprinkle the blueberries evenly over the top. Sprinkle over the remaining 1/4 c. sugar.

Bake until golden brown and bubbly, 45 minutes to 1 hour. Serve warm, topped with a dollop of ice cream.

Serves 6.

Adapted from Lodge Cast Iron Nation cookbook, p. 261.  

Citrus Coconut Cobbler

1/4 c. honey
1 T. cornstarch
1 t. vanilla extract
1/4 t. ground ginger
6  navel oranges, peeled, seeded, and sectioned
2 pink or red grapefruit, peeled, seeded, and sectioned
1 c. all-purpose flour
1-1/2 t. baking powder
1/4 c. crystallized ginger, finely chopped
1/4 c. sweetened shredded coconut
1/8 t. salt
4 T. cold butter, cut up
1/3 c. unsweetened light coconut milk
1 egg, lightly beaten

Preheat oven to 400 degrees. Grease a 2-quart square baking dish with butter; set aside. In a medium saucepan over low heat, stir together honey, cornstarch, vanilla extract, and ground ginger. Gently stir in orange and grapefruit sections. Keep the filling hot.

In the bowl of a food processor, pulse the flour, baking powder, crystallized ginger, coconut, and salt until combined. Add the butter, coconut milk, and egg, and pulse just until combined. Add an additional tablespoon of coconut milk if necessary for dough to come together.

Spoon hot filling into prepared baking dish. Drop topping in nine mounds on the top. Bake 20-25 min. or until a wooden toothpick inserted in the topping comes out clean. Serve warm.

9 servings.

Adapted from Grape magazine, Winter 2015.