Blackberry cobbler and warm cream -- seared with a hard crust and rested before the knife.
Prep 16 min · Cook 50 min
Heat the oven or a coal-ready dutch oven and butter a cast-iron skillet generously.
Toss the fruit with sugar and a pinch of salt, then spread it into the skillet.
Mix the batter or crumble and spoon it over the top of the blackberry cobbler in an even layer.
Bake until bubbling at the edges and golden across the top.
Cool just enough to set, then serve and warm cream while still warm.
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