Pickin' in the Kitchen with Daniel & Carley

EPISODE 2: BLACKBERRY AWESOME

Welcome back to Pickin’ in the Kitchen! Thank y’all for all the love on the first episode last week, this has been a fun thing so far! We hope you enjoyed the recipes from our moms last time, we got a lot of responses that they were catching some of y’alls attention! This week we were in Forest City, NC hanging out with Carley’s grandmother in her lovely apple-themed kitchen. Our recipe this week is going to be good, so stick around!

For Episode 2, we decided to share a summertime favorite that can also be made as a warm winter dessert: Blackberry Cobbler! This has been a favorite of ours for a long time. My mamaw Patsy taught my mom a simple recipe where you just melt the butter in your 9x13 pan in the oven, pour your batter in, and just drop in as much fruit as you want. I fell in love with it, and have been doing my cobblers that way for a while. Something my mom did to make that version her own was add a little dry oats to the batter, and it gives it a nice crunch on top. So. Good.

I recently learned how to make a blackberry cobbler in a cast iron skillet, after seeing my friend Katie Petersen (of the Petersen Family Band) share a little bit of one she made on Instagram. It’s a little more work than the version I mentioned earlier, but it is SO worth the extra effort. I found a recipe for it on allrecipes.com, and again, tweaked it some to make it my own, this time embellishing on my mom’s idea with the oats! Instead of plain dry oats, I tried a little crushed “Oat’s ‘n Honey” granola. I love the crunch and the flavor it gives it. I hope y’all enjoy this as much as I did! Let me know what you think in our comment section below. Happy baking!!!

—Carley

SKILLET BLACKBERRY COBBLER

Adapted by Carley Arrowood

Ingredients:

1 cup all-purpose flour

1 1/2 cups white sugar, divided

1 tsp baking powder

1/2 tsp salt

6 Tbsp cold butter

~1/4 cup crushed Oats ‘n Honey granola

1/4 cup boiling water

2 Tbsp cornstarch (dissolved in about 1/4 cup of cold water)

1 Tbsp lemon juice

4 cups fresh blackberries, rinsed & drained

Instructions:

Preheat your oven to 400 degrees and line a large baking sheet with aluminum foil.

Mix the flour, 1/2 cup of sugar, baking powder, and salt. Cut the butter in thin slices and mix with a fork until the mixture appears as coarse crumbs. Stir in the boiling hot water to moisten the dough. Add the granola and make sure they are mixed in well. (You can add a little more granola to taste, but don’t add too much because it will make the dough too dry.)

In a separate bowl, dissolve the cornstarch in cold water. Stir in the remaining 1 cup of sugar, lemon juice, and blackberries. Make sure the blackberries are evenly coated in sugar!

Pour the blackberry mixture into your cast iron skillet and bring to a boil, stirring often. Once it starts boiling, drop the dry dough into the blackberries by the spoonfuls and move the skillet into the oven.

Bake for 15 minutes and take it back out right before the dough starts turning golden brown. Sprinkle a little sugar on top of the half raw dough, and then bake for a few more minutes. Watch it closely and take it out when the dough is nice and golden brown.

Enjoy!!!