Eat | Rebecca’s Blackberry Cobbler
Many Southern grandmothers have a version of this simple cobbler in their recipe boxes. It may just be the quickest way to an old-fashioned farm staple. Dessert is ready in minutes and it can come to the table as beautiful as it is comforting. My favorite way to enjoy a homemade cobbler is warm with vanilla ice cream.
I make cobblers all summer long and aim to choose fruit when it’s in the peak of the season. Blackberries are bursting with sweetness right now. You can substitute other berries, peaches, or nearly any combination of summer fruits. Leftovers are also pretty dreamy for breakfast.
Lazy Girl Berry Cobbler – Serves 6 to 8
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 1/4 cups buttermilk
- 4 cups fresh blackberries
1. Preheat the oven to 375˚F.
2. In a 10-inch cast-iron skillet, melt the butter in the oven while it is preheating. Once the butter is melted, remove the skillet from the oven.
3. Meanwhile, whisk together the flour, brown sugar, baking powder, and salt in a medium mixing bowl. Whisk the buttermilk into the flour mixture.
4. Pour the batter over the melted butter in the hot skillet. Sprinkle the blackberries evenly over the batter.
5. Bake for 50 minutes. Serve hot, warm, or at room temperature.
For more information about Rebecca Lang, visit www.rebeccalangcooks.com
Reprinted with permission from Quick-Fix Southern by Rebecca Lang, copyright © 2011. Published by Andrews McMeel Publishing.
Photo credit: Renee Brock