Recipe courtesy of Sam Carroll
and
Cody Carroll
Cast-Iron Cobbler with Louisiana Blackberries and Sassy Sauce
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 680
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 3 g
- Sugar
- 81 g
- Protein
- 9 g
- Cholesterol
- 91 mg
- Sodium
- 418 mg
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 680
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 3 g
- Sugar
- 81 g
- Protein
- 9 g
- Cholesterol
- 91 mg
- Sodium
- 418 mg
Ingredients
Sassy Sauce:
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Directions
- Preheat the oven to 350 degrees F and butter a 10-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 boiling water over the top.
- Bake until the filling is bubbling and the cobbler topping is golden, 35 to 40 minutes. Pour sassy sauce over the top before serving.
Sassy Sauce:
Yield:
enough for 1 cobbler
- Whisk together the sweetened condensed milk and the heavy cream in a saucepan over low heat until combined and warm. Spike with rum. Pour over the cobbler.
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