Food & dining
    Next Score View the next score

    Recipe for apple-blackberry cobbler

    Sally Pasley Vargas for The Boston Globe

    Serves 6

    Make this old-fashioned fruit cobbler in a skillet with an ovenproof handle and serve it in the same dish, with its rustic, sweet-biscuit crust.

    TOPPING

    1cups flour
    2tablespoons cornmeal
    2tablespoons sugar
    1teaspoon baking powder
    teaspoon salt
    6tablespoons cold,
    unsalted butter, cut into thin slices
    ¾cup buttermilk
    1egg, lightly beaten

    1. Set the oven at 400 degrees.

    Advertisement

    2. In a bowl, whisk the flour, cornmeal, sugar, baking powder, and salt to blend them.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    3. Add the butter and work into the flour with a pastry blender or your fingertips until the butter is in pea-size pieces. With a spatula, mix in the buttermilk and egg until a soft dough forms. Take care not to overmix.

    FILLING

    Butter (for the baking dish)
    2tablespoons unsalted
    butter
    5baking apples (such as
    Cortlands), peeled and cut into -inch wedges
    cup brown sugar
    1tablespoon flour
    Grated rind and juice
    of 1 orange
    1teaspoon vanilla extract
    1pint blackberries

    1. Have on hand a 10- to 12-inch skillet with a heatproof handle (not cast iron) or a 2-quart baking dish. If using the baking dish, butter it.

    2. In a large skillet over medium heat, melt the butter. Add the apples and cook for 6 to 8 minutes or until they soften slightly but still hold their shape. Stir in the brown sugar, flour, orange rind and juice, vanilla, and blackberries.

    Advertisement

    3. Leave the mixture in the skillet or transfer the mixture to the baking dish. With 2 spoons, scoop rounded tablespoons of dough and place them ½-inch apart over the fruit.

    4. Bake for 30 to 35 minutes until the juices bubble at the edges and the topping is golden.
    Sally Pasley Vargas