Strawberry Skillet Cobbler
Adapted from Pioneer Woman
Cobbler in a skillet! This strawberry cobbler comes out of the oven beautiful and ready to serve. Good thing you have strawberries on their way in your farm share!
INGREDIENTS:
1 stick salted butter (1/2 cup)
1 1/4 cups granulated sugar, divided
1 cup self-rising flour or organic all-purpose
1 cup whole milk
2 Tbsp. cornstarch
2 lb. strawberries, halved (about 6 1/2 cups)
1 Tbsp. fresh lemon juice or use organic already squeezed
Vanilla ice cream, for serving
INSTRUCTIONS:
Preheat the oven to 350°. Add the butter to a 10-inch cast iron skillet; place in the oven for 5 minutes or until the butter is completely melted, swirling the pan occasionally. Remove from the oven and set aside.
Whisk together 1 cup of the sugar with the flour and milk in a medium bowl. Whisk together the remaining 1/4 cup of sugar and the cornstarch in another medium bowl. Add the strawberries and lemon juice to the cornstarch mixture, stirring to combine.
Pour the batter into the melted butter in the cast iron skillet; do not stir. Spoon the strawberry mixture and any juices left in the bowl evenly over the batter, without stirring.
Place the skillet on a foil-lined baking sheet and bake on the middle oven rack until golden brown and bubbly, 60 to 75 minutes. Let cool on a wire rack at least 15 minutes before serving with vanilla ice cream, if you like.
