Description
A rustic and delicious blackberry cobbler baked in a cast iron skillet, featuring a sweet, bubbly fruit filling and a tender biscuit topping.
Ingredients
Scale
Cooking spray
6 cups frozen blackberries, thawed
½ cup plus 2 tablespoons honey, divided
1 tablespoon lemon juice
2 tablespoons cornstarch
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1/4 cup coconut oil
½ cup Vanilla Greek Yogurt
2 tablespoons turbinado or demerara sugar
Instructions
- Step 1: Preheat the oven to 350 degrees F. Coat a large cast iron skillet with cooking spray.
- Step 2: In a medium bowl, stir together the blackberries, ½ cup honey, lemon juice, and cornstarch.
- Step 3: Pour the blackberry mixture into the prepared skillet.
- Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Step 5: Cut in the coconut oil with a pastry cutter or by hand until the mixture resembles coarse crumbs.
- Step 6: In a small bowl, whisk the remaining 2 tablespoons of honey into the Greek yogurt.
- Step 7: Add the yogurt mixture to the flour mixture and stir until a biscuit dough forms.
- Step 8: Using two spoons, drop spoonfuls of the dough over the blackberry filling.
- Step 9: Sprinkle the top with turbinado sugar.
- Step 10: Bake for 35 to 45 minutes, until the filling is bubbling and the biscuits are browned.
- Step 11: Cool for at least 30 minutes before serving.
Notes
Allowing the cobbler to cool for at least 30 minutes helps the filling set.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American