Blackberry Skillet Cobbler
Juicy blackberries bubbling under a tender, golden buttermilk biscuit topping, baked right in a cast-iron skillet. Best served warm with vanilla ice cream.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 6
Frozen berries work well here, no need to thaw them first. Set the skillet on a baking sheet if you worry about juices bubbling over. Leftovers keep covered at room temperature for a day, and reheat nicely in a low oven.
Method
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Heat the oven to 375°F (190°C).
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In a 10-inch oven-safe skillet, toss the blackberries with 1/2 cup sugar, the cornstarch, lemon juice and vanilla. Warm over medium heat for , stirring gently, until the juices begin to bubble. Remove from the heat.
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In a bowl, whisk the flour, 1/4 cup sugar, baking powder and salt. Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with a few pea-size pieces.
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Stir in the buttermilk just until a shaggy dough forms. Do not overmix.
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Drop spoonfuls of the dough over the hot berries, leaving gaps for steam to escape. Sprinkle with the coarse sugar.
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Bake for , until the topping is deep golden and the filling is bubbling at the edges.
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Cool for before serving so the filling can thicken slightly.
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