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Blackberry Cobbler

The best blackberry cobbler out there

Course Dessert
Servings 8

Ingredients

  • 1/2 Cup Butter
  • 1 Cup of Granulated Sugar
  • 1 Cup of Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 3/4 Cup Milk
  • 1/4 Cup Half and Half Cream
  • Several Handfuls of Fresh or Frozen Blackberries about 2 Cups
  • 1/4 Cup of Granulated Sugar

Instructions

  1. Place the butter in a 8 inch cast iron skillet and turn the oven on to heat up to 350 degrees, placing the skillet with butter inside to melt.

  2. In a large bowl whisk together the 1 cup of sugar, flour, baking powder and salt.
  3. Combine the milk and cream together in a measuring cup (alternatively you can use a full cup of whole milk or buttermilk instead).
  4. Slowly whisk in the milk about a quarter cup at a time to the batter, to prevent lumps and get a smooth batter.
  5. Using an oven mitt remove the cast iron skillet from the oven. Swirl the melted butter around to coat the inside of the bottom and sides of the pan.
  6. Slowly whisk the melted butter into the batter.
  7. Once the batter is smooth and combined, pour back into the hot skillet.
  8. Scatter the top evenly with blackberries and then sprinkle the remaining 1/4 of a cup of sugar over top (this is going to seem like a lot of sugar - but it makes a wonderful crust once baked).

  9. Making sure to use an oven mitt on the hot pan return to the 350 degree oven and bake for 45 - 55 minutes until the edges are golden brown and crispy.

  10. Serve hot, warm or room temperature. With or without ice cream, but it's so good, it doesn't need it.

Recipe Notes

Store covered at room temperature up to two days.