Huckleberry Cupcakes With Sweet Cream Recipes

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CAST-IRON HUCKLEBERRY COBBLER



Cast-Iron Huckleberry Cobbler image

Cornmeal gives this rustic cobbler a satisfying texture. Serve with whipped cream or vanilla ice cream -- both pair nicely with the sweet-tart huckleberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 9

1 stick unsalted butter
3 cups frozen huckleberries, thawed
1 cup sugar, plus 2 tablespoons
1 cup unbleached all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract

Steps:

  • Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
  • Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices.
  • Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving.

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