Blackberry Skillet Dessert

I remember when I was younger, 

my momma would take us to visit my great aunt. 

She never married and lived alone in the country,
in Patmos, Arkansas.

She would always prepare a dish, made from blackberries, for dessert.

She'd give us a bucket to collect the blackberries 

from the bushes...across the dirt road from her house. 

But first, using a rubber band, she'd tie our bluejeans up around our ankles to help keep the chiggers out. That helped some, but not as good as having kerosene brushed around our ankles too. 

But, oh no!
I would NOT do that....I could just see my britches ...

some how, some way....catching on fire!

I don't know how they would have...

but if it can happen, it will happen to me! 

She didn't have running water until I was in my early teens. 

She did have a pump at her kitchen sink, 

but the red and white enamel wash bowl on the table across from the sink 

is what we used to wash up for supper. 

The big wash tub in an extra closet, covered with an old sheet, was what we used to bath in. 

And the same closet also held the chamber pot at night. 

During the day we were 'lucky' enough to use her outhouse.

That was about the same time I became 'bush-broke'!

Oh..those were the days....

She was such an awesome cook.

I loved everything she put on the table. 

A lot of her recipes were never written down. 

She knew them by memory.

So when she passed away, most of her recipes went with her. 

I'll never forget the days we spent at her house...

and her getting us ready to 'hit the bushes'...

These days, anything made with blackberries brings back good memories of my Aunt Lola.

Blackberry Skillet Dessert

2/3 cup all-purp. flour
1/3 cup sugar
1/4 tsp salt
1 cup milk
2 eggs
1/2 tsp vanilla
1 tsp shortening
3 TBSP powder sugar
2 cups blackberries or 1 cup warm blackberry pie filling

Combine flour, sugar and salt in a medium size bowl.

 Add the milk, egg and vanilla. Whisk until smooth.

 Heat 9 or 10 inch cast iron skillet over medium heat. Skillet is hot enough when a drop of water sizzles and/or dances across the surface.

Brush skillet with shortening.

 

Reduce heat to low.
Pour batter in to skillet. Cover.

 Allow to cook for 10 minutes or until all dough is cooked on top.
Top should be firm and puffy and the bottom golden brown.

  

Using a thin metal pancake turner, loosen pancake around sides and carefully slide on to serving dish.

Sprinkle with powder sugar and top with blackberries or pie filling.

  

Cut like a pie...6 to 8 slices...and enjoy!!
Wonderful topped with Vanilla ice cream!!

 We prefer the pie filling...

it adds so much more flavor!!