| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 stick (1/2 cup) melted unsalted butter, plus additional for greasing the skillet
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups sugar
- 1 cup whole milk
- 12 ounces fresh blackberries
- 1 cup boiling water
- Sassy Sauce, recipe follows
- One 14-ounce can sweetened condensed milk
- 1 cup heavy cream
- Splash rum
Instructions
- Preheat the oven to 350 degrees F and butter a 10-inch cast-iron skillet.
- Whisk together the flour, baking powder, salt, 1 cup sugar, the melted butter and milk in a large bowl. Beat well, then pour the batter into the buttered cast-iron skillet. Top with the fresh blackberries. Sprinkle with the remaining cup sugar, then pour the boiling water over the top.
- Bake until the filling is bubbling and the cobbler topping is golden, 35 to 40 minutes. Pour sassy sauce over the top before serving.
- Whisk together the sweetened condensed milk and the heavy cream in a saucepan over low heat until combined and warm. Spike with rum. Pour over the cobbler.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 680 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 3 g |
| Sugar | 81 g |
| Protein | 9 g |
| Cholesterol | 91 mg |
| Sodium | 418 mg |
Reviews
So easy to make and it tastes amazing.
Not bad. Not my favorite cobbler recipe. Easy to do but tasted more like a bread pudding. Still delicious!
Made this tonight with WA blackberries from our yard and it was amazing! I did cut the sugar almost in half (used 1c in the batter and @ 1/4c on top). Will definitely be making this again and can’t wait to try with other fruits!
Made this recipe tonight with wild blackberries we picked on our farm. They tend to be smaller and not as sweet as the blackberries from the market which helped to offset the sugar in this recipe. I topped with vanilla ice cream because I didn’t have sweetened condensed milk. The hot/cold combo was excellent. You could easily use more than 12 oz of blackberries but that’s just my personal preference.
I used the convection setting on my oven and 40 minutes was perfect. Several reviews have mentioned that their cobbler was underdone with the stated time and I think convection made all the difference. If you don’t have a convection oven, try bumping up the temp to 375 and/or going a little longer than the recipe calls for.
Amazing! I made this tonight, and it was so good. I cooked it double the time it called for, and put a half a cup of sugar on top but everyone loved it! Will definitely make it again. Like everyone else, I’m ready to try it with peaches. Can’t wait for season 2!
Some of the best cobbler I have ever tasted. My new favorite recipe! Depending on the sweetness of your berries, you could definitely cut back the sugar in the batter just a bit. I wanted to make a smaller version for my husband and I. Halved the recipe and used a smaller cast iron. SO delicious
Not bad had to bake longer for the crust to brown and I think next time I will try peaches
I baked for 40 mins and it was barely browned on the edges. Went to 45 and not much changed. So I took it out. Rested. And took a big scoop, it looked very under done. So I popped it back in and probably went another 20 mins when it finally started to brown on top, the center still seemed under cooked. Is that how it’s supposed to be? Did anyone have this issue? Believe me, we still ate it. I should also note i made one change, almond milk instead of whole milk.
Made this last night with Washington blackberries and blueberries and it was even better than I hoped! I cut back a little on the sugar and had mine with whipped cream instead of the sauce. So good! This will be a new family staple in our home.
Made it. Ate it. Quick, super easy, pretty, and delicious!