Blackberry Cobbler
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I’ve mentioned that we’re in the process of selling our house (Are your fingers crossed for us? Cross them harder, please.) and moving to a new home. I have grand plans for our new home. The kitchen will be full of windows, all light and airy. There will be lots of counter space and cabinets to store all my goodies. The backyard will be large and fenced in, ready for a swimming pool. I even have plans for a garden! (That sound you just heard was my husband groaning…I don’t have the best gardening track record.)
I’ll plant tomatoes, peppers, cilantro, and onions. I’ll call it the salsa garden. I love salsa. I’ll also have an area of the yard set aside for berries. It will be a large area. Very large. Large enough to grow blueberries, raspberries, blackberries, and strawberries. Every berry imaginable! I love berries. Just no dingl…never mind. I’m not even going to finish that thought.
With those berries I will make this delicious cobbler. Today I’m using blackberries. Tomorrow I’ll make it with raspberries. I will not make it with blueberries, because blueberry cobbler is not something I enjoy. Sorry.
There are so many cobbler recipes out there, but this one is it. It’s the winner. It would take home the gold in the National Berry Cobbler Olympic Championship, if only such a thing existed.
Oh, and this cobbler? I baked it in my new cast iron pan. My parents bought it for me for Christmas, but this is the first time I’ve used it. I’m a wee bit scared of cleaning it. I know you aren’t supposed to use soap and water on them, but I just can’t imagine that it gets clean if you don’t scrub it with some Dawn, ya know?
I’m sure this sticky, gooey cobbler will be a breeze to clean up. Right? Please, just agree with me.
Blackberry Cobbler
For the dough:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 9 tablespoons cold butter
- 1/3 cup boiling water
For the filling:
- 2 tablespoons corn starch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blackberries
- 1/2 cup sugar
Preheat oven to 400 degrees.
For the dough, mix the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter until you have a coarse, crumbly mixture. Pour in the boiling water and stir together well so that all of the dough is wet. Set aside.
For the berries, dissolve the cornstarch in the cold water in a medium bowl. Add the lemon juice, berries, and sugar. Mix together well. Transfer berries to a 10 inch cast iron pan.
Heat mixture over medium heat until boiling, stirring frequently. Remove from heat.
Drop spoonfuls of dough over the berry mixture and place the cast iron pan on a foil lined cookie sheet and place in the oven. Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.
(If you don’t have a cast iron pan, bring to a boil in a sauce pan and bake in a 9×9 baking dish.)
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That last picture is so beautiful and mouthwatering. I love when the ice cream melts into the cobbler. Those are my favorite bites!
Am wondering how the cast iron treated you. I was sad to hear that you didn’t season the heck out of it first (bacon, bacon, bacon. Or at least something fry-ey) … so wonder if it worked well. I do, occasionally use a smidgey of dish soap, but mostly I just let it soak for a few minutes with a bit of water over a burner. That’s usually enough to remove the tuff stuff. And reseason with bacon grease before I store.
I still haven’t quite figure out how to clean my cast iron pan so if you end up with any pointers, let me know!
This cobbler looks fantastic. I’m so excited for your garden! Then we’ll get to see more of these delicious treats.
Love that you used the cast iron skillet for this! Mine is buried in the pantry somewhere, I need to pull that thing out!
oh yum! I need to find some cheap blackberries and make this! I made your cheesecake cookies the other day and they were a HIT!
a salsa garden? now that’s a brilliant idea–almost ingenious enough for me to cover up my brown thumb and give it a go.
great cobbler, karly. it’s one of the finest uses for a cast iron skillet for sure.
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