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Blackberry, Huckleberry or Peach Cobbler

Serves 6 to 8
1/2 cup (1 stick) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup milk.
2 t. vanilla.

Preheat oven to 350 degrees.
Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.

Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries a little to release their juices. If blackberries or huckleberries are tart, sprinkle with sugar.

In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, 1 cup milk, and 2 teaspoonsful vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.
Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour.

Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.

I used salted butter and omitted the salt.
Nov. 15th John Tracey;s party: I got the skillet hot in the oven. Melted the butter in the microwave and then added it to the batter. Took the skillet out...used a little butter to coat the pan...then poured in the batter...then the huckleberries into the center. I tossed the hucks with a little sugar...about 1/2 cup.

Anothe idea...
pour the batter in and let it cook ten minutes or so...then add the fruit...

Recipe Contributed by Mary Ann (from Meme's Blackberry cobbler on Martha Stewart)