PAULA DEEN’S SKILLET BLACKBERRY COBBLER

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This luscious Paula Deen’s Skillet Blackberry Cobbler is a classic way to serve up one of the summer’s most beloved fruits.

Skillet Blackberry Cobbler | Makes 6 to 8 servings

YUMMMMM! ON THE PLATE READY TO SERVE

ARE YOU READY TO MAKE IT YOURSELF?

Ingredients

6 cups fresh blackberries
1 cup firmly packed light brown sugar
¼ cup fresh orange juice
1 tablespoon vanilla extract
½ teaspoon ground cardamom
¼ cup cornstarch
3 tablespoons water

1½ cups all-purpose flour
¼ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons cold butter, cubed
½ cup heavy whipping cream
1 tablespoon sanding sugar

DIRECTIONS:

Preheat oven to 375°

In a 10-inch cast-iron skillet, stir together blackberries, brown sugar, orange juice, vanilla, and cardamom; bring to a boil over medium-high heat.
Reduce heat, and simmer until juice is released from berries and mixture
is hot and bubbly, about 10 minutes.

In a small bowl, stir together cornstarch and 3 tablespoons water.
Slowly stir cornstarch mixture into berry mixture; cook until thickened,
about 3 minutes. Remove from heat.

In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly.
Stir in cream just until dry ingredients are moistened. Drop dough by 3-inch round pieces onto berry mixture, and sprinkle with sanding sugar.

Bake until topping is lightly browned, about 30 minutes.
Let cool for 30 minutes before serving.

Garnish with whipped topping or vanilla icecream.

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