This recipe is adapted from “Miracle Cobbler” in an old cookbook called Log Cabin Cooking: Pioneer Recipes and Folklore by Barbara Swell.
I’m using Einkorn flour, which may have some nutritional benefits over regular contemporary wheat flour. I always buy whole wheat/Einkorn berries and grind my grains fresh at home.
I have a Nutri Mill classic grinder, we’ve used it for years.
2 tablespoons butter (melt in the skillet)
1 cup Einkorn (or any other whole grain) flour
1/2 cup sugar (I prefer Coconut Palm Sugar)
1 cup (grass-fed) milk
1 teaspoon baking powder
about 2 cups (fresh or frozen) blueberries, raspberries, or cherries
Heat oven to 350 ºF.
Melt the butter in the 9″ skillet, then swirl around to coat sides, set aside.
Stir dry ingredients, then add milk, stir until smooth.
Pour the batter into the skillet. Sprinkle the berries on top, and sprinkle with sugar if desired (completely not necessary, just really for looks).
Bake about 35-40 minutes, until done.
I recommend removing onto a plate or platter once cool as the moisture from the cooled cake can do weird things to the skillet, and darken the bottom of the cake.