Raspberry Cobbler

You won't find a lighter and more delicious summer dessert than this simple raspberry cobbler. The crisp crust gives way to a creamy, juicy core filled with a bright berry flavor. If you cook with ripe raspberries, feel free to reduce the amount of added sugar. You can also easily substitute other summer berries or peaches in this simple raspberry pie recipe. Pro tip: Don't give up on vanilla ice cream; a generous spoonful for each (warm) serving allows you to get the best “sauce” as it melts.
Preheat the oven to 350°F. Heat a 10-inch diameter cast-iron skillet over medium-high heat. Combine raspberries, brown sugar, lemon juice, ginger, 1/2 cup sugar, and 2 tablespoons flour in a medium bowl until smooth; set aside.Whisk together the baking powder, salt, and remaining 1 cup flour and 3/4 cup sugar in a separate bowl; beat with the milk until smooth.Add the butter to the preheated skillet and place in the oven. When the oil sizzles and starts to brown, carefully remove the pan from the oven. Pour the batter into a hot pan, greased with oil, and immediately spread the berry mixture on top of the dough (do not mix). Return the pan to the oven and bake at 350 ° F until golden brown, slightly crisp and bubbly, 45 to 50 minutes. Serve with vanilla ice cream if desired.