Ever since having N, I’ve always said that one baby was more than enough for me. That I could barely keep up with one, let alone another. But guys, I’ve caught the bug. And I’ve got it bad. Baby fever has taken over my brain that I can barely think straight. All I can picture is a chubby little baby with a million little rolls and a laugh that just melts your heart. And little N being the big sister helping to feed baby. She is the perfect age to be a good big sister. Goodness, I even miss diaper changes and late nights.
Let’s just hope this passes soon because I am not having another baby right now.
I’ve also been craving a nice cobbler, and I was more than happy to give in to that. What I love about cobblers is that they are so simple to put together, you barely need a recipe for them. You can add in whatever berries you have around, maybe toss in another type of fruit for texture, and you’ve got yourself a delicious classic summer dessert.
While I love the traditional biscuit topping on cobblers, but I’ve been craving something a little different. When I saw a cobbler that had a cookie crust, I knew I needed one with my cobbler. Best. Decision. Ever. I made a simple vanilla bean sugar cookie crust that is soft, sweet (but not overly so), and almost seems to melt into the berries once you take a bite.
This cobbler is amazing on its own, but it would be amazing with a nice scoop of vanilla ice cream.
Cast Iron Summer Berry Cobbler with Sugar Cookie Top
For the Sugar Cookie Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, room temperature
- ½ cup sugar
- ½ teaspoon ground vanilla bean
- 1 egg beaten
For the Filling
- 2 lbs mixed berries any kind
- 1 Granny Smith apple optional; peeled and diced
- ½ - ¾ cups sugar
- ½ cup plus 2 tablespoons flour
- ½ teaspoon salt
- Zest of one lemon
- 2 teaspoons vanilla
- Make the sugar cookies first. Mix together the flour, baking powder, and salt and sift. Set aside.
- Beat the butter, sugar, and vanilla bean together until light and fluffy. Add in the egg and beat well. Slowly add in the flour mixture and mix until just combined.
- Place the dough in the center of a large sheet of plastic wrap. Fold the plastic wrap in half over the dough. Use the plastic wrap to form the dough into a log shape. Roll the dough in the plastic wrap, twisting the ends and chill the dough for at least two hours, or overnight.
- Preheat the oven to 375 degrees F. Butter the bottom and sides of your cast iron skillet.
- In a bowl, coat the berries and apple in the sugar, flour, salt, and lemon zest. Stir in the vanilla extract.
- Pour the berries into the cast iron skillet. Take out the sugar cookie log and slice enough cookies to cover the top of the berries. You should have some cookie dough left. I recommend baking them with the cobbler for an extra sweet treat, or save the dough for when you want cookies!
- Bake the cobbler for about 55 - 60 minutes. You will need to cover the cobbler with aluminum foil after about 25 – 30 minutes to prevent the cookies from over browning. Allow to cool completely before serving.