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Pie is delicious, no doubt, but it’s also a lot of work. This blackberry-raspberry skillet cobbler—from Dora Charles’s A Real Southern Cook: In Her Savannah Kitchen—has all the summery-sweet perks of pie without so much effort. (It’s ready in 30 minutes!)
“This is such a delicious dessert,” Charles writes, “and it was all an accident. I was making a blackberry cobbler I had high hopes for, and then it turned out I didn’t have enough blackberries. But there were some raspberries, so I swapped those in for a quarter of the blackberries. The result was an intense plum-colored fruit filling and a taste that rocked everyone at the table. I tried it all different ways, with different ratios of blackberry to raspberry. But the original accident was the best.
“When I make this now, it always reminds me of berry picking up in the country, where we’d get buckets of them,” she continues. “The cobbler looks great in a cast-iron skillet, and even better if you drag a spoon through the batter to make an interesting pattern with the gorgeous berry juice.”
Excerpted from A Real Southern Cook: In Her Savannah Kitchen © 2015 by Dora Charles. Photography © 2015 by Robert S. Cooper. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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