We’re cooking our way through the story, but skipping a bit ahead in the book because the blackberries were just too gorgeous to pass on making this cobbler. 
 

A mountain cobbler is a cast-iron skillet dessert made from fruit that cooks down into a rich, bubbly syrup. That syrup soaks into the topping, a dough very much like pastry meets biscuits. As it bakes the juices bubble up through the cracks, creating a comforting treat that’s meant to be shared and spooned warm from the skillet. Don’t forget to top it with something creamy. 
 

This is a special one for us since it was one of Monie’s favorites. I vividly remember Sunday cobblers sitting on the stove, just begging to be dug into. 

To make;

Blackberry Cobbler
serves 6-8
 

Filling:
 

6 cups blackberries
3/4 cup sugar
2 tbsp flour
pinch of salt
 

Cobbler Topping:
 

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp cold butter, cubed 
3/4 cup buttermilk

I. Toss all of the filling ingredients together. Pour into a greased 10 inch cast iron skillet. 
 

II. Whisk the dry ingredients in a large bowl. Next cut in the cold butter with your fingers until you get pea-sized crumbs. 
 

III. Stir in the buttermilk until a soft dough forms. Drop big spoonfuls over the berries, leaving some gaps between for steam to release. 
 

IV. Bake at 375 degrees for 40 minutes. Cover the top with foil so it doesn’t brown too much and bake for another 10-15 minutes until bubbling and the juices thicken. The timing will depend a bit on how ripe and juicy your fruit is. 
 

V. Serve with ice cream or fresh whipped cream. Or for an old mountain experience, pour a little whole milk in your bowl. 

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Homemade Whipped Cream
makes 2 cups
 

I. Chill your bowl for 10 minutes. Pour in the cream and beat on medium-high speed until it begins to thicken.
 

II. Add the sugar and vanilla and beat until medium peaks form. When you lift the beater, the peak will stand up but gently curl over at the tip. 
 

III. Keep chilled until ready to use.