Sweet Corn & Blackberry Skillet Cobbler

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 390 cal
• 5g protein
• 68g carbs
• 12g fat
• 7g fiber

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Ingredients

• 2 cups fresh sweet corn kernels
• 3 cups fresh blackberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1½ tsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter
• 2/3 cup whole milk
• 1 tbsp turbinado sugar

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 10-inch oven-safe skillet or deep pie dish.
2. 2In a large bowl toss the corn kernels and blackberries with half the granulated sugar, the cornstarch, lemon juice, and vanilla until evenly coated and glossy. Scrape the fruit mixture into the prepared skillet.
3. 3In a separate bowl whisk the flour, cornmeal, remaining granulated sugar, baking powder, and salt. Cut the cold butter into the dry ingredients with a pastry blender or fingertips until the mixture looks like coarse crumbs with some pea-sized bits.
4. 4Drizzle in the milk and stir just until a soft, slightly sticky biscuit dough forms. Drop large spoonfuls of dough evenly over the fruit, leaving small gaps for steam to escape.
5. 5Sprinkle the turbinado sugar over the biscuit tops for crunch. Place the skillet on a rimmed baking sheet to catch drips.
6. 6Bake 35 to 40 minutes until the topping is deep golden brown, the fruit is vigorously bubbling at the edges, and a toothpick inserted into a biscuit comes out clean.
7. 7Remove from the oven and let the cobbler rest 15 minutes so the juices thicken slightly. The corn will taste sweet and almost creamy against the tart berries.
8. 8Scoop into bowls while still warm; the contrast of juicy fruit, tender cornmeal biscuits, and optional vanilla ice cream makes it weeknight-dessert gold.