Skillet Blackberry Cornmeal Cobbler

Southern kitchens have long loved skillet cobblers, bubbling fruit under a tender crust. This late-summer version folds fine cornmeal into a buttermilk biscuit topping over juicy blackberries, baked golden in cast iron and finished with a scoop of vanilla ice cream.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 52g carbs
• 12g fat

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Ingredients

• 4 cups fresh blackberries
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 3/4 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 5 tbsp cold unsalted butter, cubed
• 1/2 cup buttermilk
• 1 tbsp turbinado sugar
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron or oven-safe skillet on the counter.
2. 2In a large bowl toss the blackberries with most of the granulated sugar, the cornstarch, and lemon juice until the berries are evenly coated and glossy.
3. 3Pour the berry mixture into the skillet and spread into an even layer.
4. 4In another bowl whisk together the flour, cornmeal, baking powder, remaining granulated sugar, and kosher salt.
5. 5Cut the cold butter into the dry ingredients with a pastry blender or fingertips until the mixture looks like coarse crumbs with some pea-sized pieces.
6. 6Drizzle in the buttermilk and stir gently with a fork just until a shaggy, soft dough forms. Do not overmix.
7. 7Drop heaping spoonfuls of the cornmeal dough evenly over the berries, leaving a few gaps so steam can escape. Sprinkle the turbinado sugar over the dough mounds.
8. 8Bake until the topping is golden brown and the berry juices are thick and bubbling vigorously the edges, 28 to 35 minutes.
9. 9Cool the cobbler in the skillet for 10 to 15 minutes so the juices thicken further.
10. 10Scoop warm portions into bowls and top with a scoop of vanilla ice cream that melts into the cornmeal crust and jammy berries.