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.