If you have ever had a Southern Grandmother fix you a bowl of perfect cobbler, it was probably made with a recipe similar to this one. This delicious cobbler is easier than any pie and simply perfect.
My Mammaw taught me how to make this, and I have only made a few minor changes to her method and recipe. Most importantly, I’ve learned that a cast-iron skillet produces more crispy edges and an overall nicer texture than any other baking vessel. This makes an ooey-gooey cake with crunchy edges that are heavenly bites when enjoyed with vanilla ice cream.
I recently made a double recipe cobbler for a group of friends and family. When it was time to serve it, I decided to have a fun little contest to see who could dish up and photograph the most beautiful bowl (to get a perfect image for this post of course). I pulled out an assortment of bowls and scoops and let everyone create their own perfect serving. There was great chaos, accusations of sabotage, and claims staked to garnishes. My people are a bit competitive and insanely entertaining. We ate a ridiculous amount of berry cobbler that night, because some of the contestants felt like they needed a second entry. Others felt like they needed to eat a second serving “just because.” I am including images of several of the competitive bowls. They were all fabulous for different reasons. When you have berries and people to feed, make this cobbler and your people will be happy people. However you dish it up, this is great stuff.
- 1 Stick of unsalted butter
- 1 Cup of sugar plus 2 tablespoons to sprinkle on top
- 1 Cup Self-rising flour
- 1/2 Cup whole buttermilk (Non-fat buttermilk is not acceptable. Please, never support such evil.) SPECIAL NOTE: If you cannot find whole butter milk for this cobbler, you can substitute with 1/4 cup non-fat buttermilk mixed with 1/4 cup heavy cream.
- 1/2 Cup milk
- 1/2 Teaspoon vanilla extract
- 2 cups berries. My favorite cobbler is mixed berry made with blackberries, blueberries, and strawberries.
- 1 pinch of salt
- Pre-heat deap 10 or 12″ cast-iron skillet in oven to 375.
- Rinse and drain berries.
- Whisk together 1 cup self-rising flour, 1 cup sugar, pinch of salt, 1/2 cup whole buttermilk (or substitute explained in ingredient list), 1/2 cup milk, and 1/2 teaspoon vanilla.
- Melt stick of butter in the skillet until bubbly.
- Carefully remove the skillet containing the bubbly butter from oven and place on stove-top.
- Pour the batter in the bubbling butter.
- Scatter the berries on top of the batter. This step might seem backward, but it is the best way to assemble a cobbler. The batter rises through the berries and the berry juices get happy and gooey with the batter. Mmmmmmmm happiness!!
- Sprinkle the extra tablespoon of sugar on top.
- Bake the assembled cobbler at 375 for 30-35 minutes.
- Allow the cobbler to cool for 10 minutes before serving.
Looks very yummy.
Bit confused. The ingredient part says “self rising flour”. The direction part says “all purpose flour”. I am assuming it is the self-rising flour (but want to make certain).
It is self rising. Thank you so much for bringing that to my attention. I’m glad you caught it you would’ve had something like a berry pancake I’m guessing