I’m actually making this with a combination of blackberries and dewberries, which are like smaller, wilder blackberries that grow in the south. My friend had them growing all over her farm land and let my kids and I come pick some the other day, so we have made dewberry freezer jam, dewberry shakes, and had enough left over that we tossed them into this skillet blackberry cobbler. To make it, you’ll need 4 cups of blackberries (that’s what I have in the pan above), along with white sugar, all-purpose flour, cornstarch, cinnamon, the juice of a small lemon, baking powder, salt, and butter.
Preheat oven to 400 F. Line a baking sheet with aluminum foil and set aside. In a medium mixing bowl, whisk together flour,
3/4 cup of the sugar, salt, baking powder, and cinnamon.
Add in grated butter (I didn’t take a picture because I thought I already had one, and I probably do, but I’m also too lazy to find it…suffice it to say that grating butter is the most satisfying thing you’ll do all week.) Use your hands to mix the butter into the flour mixture until it resembles coarse meal. Drizzle buttermilk over the flour/butter mixture and use a fork to stir together until the mixture just comes together. Set aside. In a 10″ stovetop-to-oven-safe skillet or pan (cast iron or enamel cast iron is best), combine berries, sugar, and lemon juice.
Whisk together cornstarch and cold water
and drizzle over the berries.
Bring to a boil over medium heat, stirring very frequently, until bubbly and the sauce is shiny and translucent. Remove from heat. Drop the dough by the spoonful into the blackberry sauce.
If desired, sprinkle the top of the dough with a little bit of white sugar. Place the pan on the lined baking sheet and bake for 20-25 minutes or until golden brown on top. Serve immediately with vanilla ice cream or drizzled with half and half.
