Food & Cooking Recipes Dessert & Treats Recipes Cast-Iron Huckleberry Cobbler Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 15 mins Total Time: 1 hrs 10 mins Servings: 8 Cornmeal gives this rustic cobbler a satisfying texture. Serve with whipped cream or vanilla ice cream -- both pair nicely with the sweet-tart huckleberries. Ingredients 1 stick unsalted butter 3 cups frozen huckleberries, thawed 1 cup sugar, plus 2 tablespoons 1 cup unbleached all-purpose flour ¼ cup cornmeal 1 teaspoon baking powder ½ teaspoon kosher salt 1 cup whole milk 1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract Directions 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. Cook's Notes If you can't find frozen huckleberries, substitute frozen wild blueberries. This cobbler can also be baked in a 10-inch pie dish. Rate it Print