Food Network Magazine (July 2015)
A couple weeks ago, we wrote about our disappointing experience with a Skillet Blueberry Cobbler. We loved the idea of a cast-iron fruit cobbler, but the one we made was bland, doughy and decidedly un-special.
Then everything changed.
We went over to our friend Bruce's for a thoughtful book-club discussion of Kate Atkinson's new novel "A God in Ruins." Okay, that's a lie. We went to Bruce's for a curated screening of Ingmar Bergman's four most important films. Okay fine, that's a lie too. We went to Bruce's to marathon season 1 of "Empire", okay? There, are you happy?
The point is, Bruce had made a special dessert for the occasion: a skillet blueberry cobbler. And it was absolutely fantastic.
It was perfectly sweet, with just the right ratio of fruit and crust. It was heavenly. It was transcendent.
Basically it was everything our first skillet cobbler wasn't.
We had to try it for ourselves, and for you. Because we all need a good blueberry cobbler in our lives, and we found it with this Blueberry-Caramel Skillet Cobbler.