I used this recipe to make this for dessert 2 days ago. It was a way to get rid of our frozen raspberries and blueberries to give room in the freezer for this year’s crop. Plus it seemed to have low amounts of flour and sugar, And I could used our eggs. This is the lower portion of it baked in the cast iron skillet.
And here it is all baked. I probably should have cooked it a little longer.
And here it is on my plate. Tom had secretly purchased some Acme vanilla ice cream which went great on it.