After picking gallons of blackberries this summer.  There comes a point when you just don’t know how else to use them.  My mom had a blackberry cobbler recipe that we have never made before.  Might as well give it a try!

It uses a cast-iron skillet.  This makes it look rustic and classic.  If you have never used a cast-iron skillet you should invest in one! They are a pan that every kitchen should have.  This advice comes from my idol, Bobby Flay and I have a feeling he knows what he’s talking about. :)  

Blackberry cobbler is a great way to use the cast-iron. You serve it right in the pan it bakes in. It is like a giant blackberry muffin or pancake.  It is best served warm with a scoop of cold ice-cream.  Delicious.

BLACKBERRY COBBLER  (Martha Stewart recipe)

½ cup (1 stick) unsalted butter

4 (or more) cups fresh blackberries

1 cup sugar, plus more for sprinkling

1 cup all-purpose flour

2 teaspoons baking powder

Pinch of sea salt

1 cup milk

1 teaspoon vanilla extract

Whipped cream or ice cream, for serving

- Preheat oven to 350 degrees.

- Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.

- Place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. Sprinkle with sugar.

- In another large bowl, whisk flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.

-Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 50 minutes or 1 hour. Serve hot, warm, or at room temperature with whipped cream or ice cream.