After picking gallons of blackberries this summer. There comes a point when you just don’t know how else to use them. My mom had a blackberry cobbler recipe that we have never made before. Might as well give it a try!
It uses a cast-iron skillet. This makes it look rustic and classic. If you have never used a cast-iron skillet you should invest in one! They are a pan that every kitchen should have. This advice comes from my idol, Bobby Flay and I have a feeling he knows what he’s talking about. :)
Blackberry cobbler is a great way to use the cast-iron. You serve it right in the pan it bakes in. It is like a giant blackberry muffin or pancake. It is best served warm with a scoop of cold ice-cream. Delicious.
BLACKBERRY COBBLER (Martha Stewart recipe)
½ cup (1 stick) unsalted butter 4 (or more) cups fresh blackberries 1 cup sugar, plus more for sprinkling 1 cup all-purpose flour 2 teaspoons baking powder Pinch of sea salt 1 cup milk 1 teaspoon vanilla extract Whipped cream or ice cream, for serving
- Preheat oven to 350 degrees.
- Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.
- Place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. Sprinkle with sugar.
- In another large bowl, whisk flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.-Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 50 minutes or 1 hour. Serve hot, warm, or at room temperature with whipped cream or ice cream.