Blackberry cobbler done right: baked in cast iron, with real technique and a good rest.
Prep 18 min · Cook 48 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 baked in cast iron while still warm.
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