Blackberry Cobbler

Country music group Little Big Town's Kimberly Schlapman shares her recipe for cobbler that uses five cups of blackberries.
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Cook time: 17 minutes | Yield: 4 Servings


  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 1/4 cup plus 3 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • 1 egg, lightly beaten
  • 1/4 cup heavy cream
  • 5 cups blackberries
  • 1 teaspoon orange zest
  • 1/4 teaspoon nutmeg
  • 2/3 cup orange juice


Preheat oven to 350 degrees.

In a medium bowl, mix 1 cup of the flour with 3 tablespoons of the sugar and the baking powder. Add the butter and using your fingertips rub the cubes into the flour until it resembles course meal. Add the egg and cream and mix to combine the ingredients evenly and form a soft dough.

In a 10-inch cast iron skillet, combine the blackberries, remaining 1/4 cup of sugar and 2 tablespoons flour, the orange zest and nutmeg. Stir to coat the berries. Pour in the orange juice and set over medium-low heat. Bring the fruit to a boil, reduce the heat and let simmer for 2 minutes to thicken the mixture. Remove the skillet from the heat. Drop rounded tablespoons of the biscuit dough onto the fruit leaving a little space in between. There should be 12-16 biscuits.

Place the skillet in the oven and bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and let stand for about 15 minutes. Serve warm.

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