This no-fuss Skillet Blackberry Cobbler is about as comforting and satisfying as dessert gets.
Skillet Blackberry Cobbler
Makes 6 to 8 servings
- 6 cups fresh blackberries
- 1 cup firmly packed light brown sugar
- ¼ cup fresh orange juice
- 1 tablespoon vanilla extract
- ½ teaspoon ground cardamom
- ¼ cup cornstarch
- 3 tablespoons water
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cubed
- ½ cup heavy whipping cream
- 1 tablespoon sanding sugar
- Preheat oven to 375°.
- In a 10-inch cast-iron skillet, stir together blackberries, brown sugar, orange juice, vanilla, and cardamom; bring to a boil over medium-high heat. Reduce heat, and simmer until juice is released from berries and mixture is hot and bubbly, about 10 minutes.
- In a small bowl, stir together cornstarch and 3 tablespoons water. Slowly stir cornstarch mixture into berry mixture; cook until thickened, about 3 minutes. Remove from heat.
- In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cream just until dry ingredients are moistened. Drop dough by 3-inch round pieces onto berry mixture, and sprinkle with sanding sugar.
- Bake until topping is lightly browned, about 30 minutes. Let cool for 30 minutes before serving.
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