Skillet Blackberry Cobbler

This luscious Skillet Blackberry Cobbler is a classic way to serve up one of the summer’s most beloved fruits.

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
  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until topping is lightly browned, about 30 minutes. Let cool for 30 minutes before serving.

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