These sweet-tart blackberries and tender biscuits make this stovetop cobbler a singular treat.
4 cups (950 ml) fresh blackberries
1/2 cup (120 ml) sugar
1 lemon, juice and zest
1 cup (240 ml) flour
1 teaspoon (5 ml) baking powder
1/4 teaspoon (1.25 ml) baking soda
1/8 teaspoon (0.75 ml) salt
1/2 cup (120 ml) buttermilk
2 tablespoons (30 ml) butter, cold, cubed
Fresh mint leaves, torn, to garnish
In an eight-inch cast iron pan over medium heat, combine blackberries, sugar, lemon juice, and zest. Mix well and allow the mixture to come to a simmer. Reduce heat to medium-low and gently simmer for 25 to 30 minutes, until slightly syrupy.
Meanwhile, combine the flour, baking powder, baking soda, and salt in a mixing bowl.
Add the buttermilk and cold cubed butter to the bowl and mix in using a dough cutter, then quickly knead with your hands to combine. Roll dough into a one and a half inches log, then cut it into six disks of even thickness.
Place the disks on top of the simmering berry mixture, around the edge of the pan, then in the middle to finish.
Cover the pan and allow the dumplings to simmer undisturbed for 15 minutes. The dumplings will puff up and be dry inside.
Remove the pan from the heat and allow to rest, uncovered for three to five minutes before serving.
Scoop the dumplings and fruit onto serving plates, garnish with freshly torn mint leaves and serve immediately. Enjoy!