Southern Double Crust Blackberry Cobbler
Tart blackberries, brown butter and a perfect cobbler crust come together to make this the perfect summer dessert.
Equipment
- 1 cast iron or enameled cast skillet
Ingredients
- 1 stick unsalted butter
- 3 pints fresh blackberries or 4 cups frozen thawed
- 1 large lemon
- 1 TBSP cornstarch
- 1 + 1/4 cup cane or granulated sugar
- 1 cup AP flour
- 1 tsp baking powder
- 2/3 cup milk
- 1 tsp cinnamon
- 1/2 TBSP pure vanilla
- 1/2 tsp salt
Instructions
- Preheat the oven to 350.
- Start by heating an oven safe skillet over medium heat and add the butter. After 2-3 minutes when the butter has become bubbly, stir gently with a wooden spoon until the butter begins to brown and smells nutty. Once the butter is browned, turn the heat off of the pan.
- In a medium bowl, mix together the blackberries, 1/4 cup of sugar, the cornstarch and the juice and zest of a lemon. Set this bowl aside for now.
- Next, make the batter. In a large bowl add flour, the remaining 1 cup of sugar, milk, cinnamon, vanilla, baking powder, and salt. Mix this together until no flour is visible.
- To the skillet of brown butter, add half of the batter mixture. Then spoon over the berries. Lastly, pour on the remaining batter over the berries. This will make a crust on the bottom AND on the top of the cobbler.
- Bake for 35-45 minutes until the cobbler is bubbly and brown.
- Serve with whipped cream or vanilla ice cream for extra decadence!