This skillet blackberry cobbler makes delicious use of juicy, seasonal berries and a handful of pantry ingredients!
4 cups blackberries (or dewberries, or a combination of both)
2 tablespoons cornstarch
Juice from 1 small lemon
1 cup all-purpose flour
1 1/2 cups white sugar, divided
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, grated
1/4 cup buttermilk
Preheat oven to 400 F. Line a baking sheet with aluminum foil and set aside.
In a medium mixing bowl, whisk together flour, salt, baking powder, and cinnamon. Add in grated butter and 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.