This summertime recipe comes from Duane Gibson and Lindsey Giglio of Two Stones Farm + Mill.
Duane’s great-grandfather farmed fruit in Colorado, then the family moved to blueberry patches in Northern Georgia. Some of the family vines are cultivated here! In addition to blueberries we grow seedless blackberries, black raspberries, and strawberries. We are growing and milling our own wheat and corn for flour as well! Growing and pressing sorghum was definitely a moment we’re proud of from last year. We drizzle the syrup on everything!
We both love cooking and eating dessert. This dish is an elevated version of a cobbler, without the complexity of work. It’s a great treat in June to welcome summer, or if you save any of the jammy blueberries in your freezer, a smile in deep winter. It can be changed up in a lot of ways and still taste great. Use a common 12-inch cast iron skillet if you’re going to a potluck or want leftovers for breakfast. You can cut the recipe in half for a 6-inch skillet for two.
Ingredients
- ¼ cup (33 grams) whole grain flour (we use Appalachian White Wheat)
- ¼ cup (33 grams) corn flour
- ¼ cup (50 grams) sugar
- ½ teaspoon salt
- 3 eggs
- 3 tablespoons (60 grams) butter, melted
- Zest of 1 orange or lemon
- ½ cup whole milk
- 2 cups (310 grams) blueberries, strawberries, or blackberries (or a combination)
- Whipped yogurt (optional)
- Sorghum syrup (optional)
Directions
- Place a cast iron skillet in oven set to 350 degrees. Melt the butter in a separate pan while the skillet warms.
- Whisk together the dry ingredients (flours, sugar, salt) in a large bowl.
- Whisk in your wet ingredients (eggs, melted butter, milk, zest) one at a time.
- Pour the batter into the heated cast iron skillet, lightly buttered, and sprinkle berries over top.
- Bake for about 25 to 30 minutes, until golden. Let cool before serving.
- Optional flare: Serve with whipped yogurt (our local favorite is from our friends at Grassroots Farm and Dairy) and drizzle with sorghum syrup.