Wild Black Raspberry Cobbler

Strawberry season has come and gone in my part of Michigan.  I think this the first time ever we  didn't even get to the fields.  No strawberry memories this year for my kids.  Where did June go?      So I was delighted when my boys blessed me with these wild black raspberries they picked for me.  They grow like weeds in our woods, and although it wasn't a lot, it was enough to make this delicious cobbler.   My little guy was so excited to taste the fruits of his hard work, picking these tiny, but delicious berries.  The cobbler was wonderful!    

1/2 cup (1 stick) unsalted butter
4 cups fresh wild black raspberries
1 cup granulated sugar, plus more for sprinkling
1 cup all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup milk
1 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Place butter in a large cast-iron skillet (I used a 10-inch).  You can also use an ovenproof baking dish.  Heat skillet in oven to melt butter, about 5 to 7 minutes.  Place the 4 cups raspberries in a large bowl.  Mash with a potato masher or the back of a fork to release their juices.  Combine the flour, baking powder, and salt in another large bowl.  Whisk well.  Add the 1 cup sugar, milk, and vanilla.  Mix until incorporated.  Now remove skillet from oven and add the melted butter to the flour mixture.  Stir to combine.  Pour mixture into hot skillet then pour the raspberries and their juices into the center.  Place in oven and bake until the top is golden brown and a cake tester inserted into the batter comes out clean, about 50 to 60 minutes.  Great with vanilla ice cream!