The dewberries are ready and I couldn’t help but make a delicious cobbler with my first batch. Have you never heard of dewberries? Well, let me tell you they are divine!! In the spring in Texas, we have wild briars that are loaded with these little black berries of goodness. First, they are green, then turn a beautiful red, when they turn a deep dark purple color, they’re ready for picking! You’ve gotta beat those pesky birds to them though! They are very similar to a blackberry. In fact, you can easily substitute blackberries in this recipe if that’s what you have on hand.
This recipe is so simple and I love making it in my Lodge Cast Iron Skillet. I use a 12″ skillet and this recipe barely fits, but it “puffs” up on the sides and forms these little crispy brown edges I love!
Be sure to pre-heat your oven to 350 degrees Fahrenheit. Generously grease you skillet with butter and set it aside. Now whisk together your flour, baking powder, salt, half the sugar, melted butter and milk in large bowl. Pour this mixture into you buttered cast-iron skillet.
Top with fresh blackberries, sprinkle on the remaining sugar, and pour a cup of boiling water over the top. Carefully, transfer the skillet to the oven and wait impatiently until it’s done!
Now you have a decision to make…are you going to have your cobbler with ice cream or a delicious rum sauce. It’s a tough one to decide! If you want the go with the creamy rum sauce, I’ve included the recipe below too. The rum sauce is super easy to make and you can do this while your cobbler is baking.
Skillet Dewberry Cobbler with Rum Sauce
Ingredients
- 1 stick butter 1/2 cup melted unsalted butter, plus additional for greasing the skillet
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups sugar
- 1 cup whole milk
- 12 ounces fresh blackberries
- 1 cup boiling water
- Rum Sauce recipe follows
Rum Sauce
- 2 tbsp butter
- 1 tbps corn start
- 1/2 cup sugar
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 3 tbsp white rum
Instructions
- Preheat the oven to 350 degrees F and butter a 12-inch cast-iron skillet.
- Whisk together the flour, baking powder, salt, 1 cup sugar, the melted butter and milk in a large bowl. Beat well, then pour the batter into the buttered cast-iron skillet. Top with the fresh blackberries, sprinkle with the remaining cup sugar, then pour the cup boiling water over the top. Carefully, transfer the skillet to the middle oven rack.
- Bake until the filling is bubbling and the cobbler topping is golden, 55 – 60 minutes. Serve with warmed rum sauce on the side if desired.
Rum Sauce
- Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk and cream, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
