Reverse Blackberry Cobbler

A reverse blackberry cobbler doesn't ask for perfection. The berries burst. The juices spill over. The crust develops wonderfully uneven golden edges that practically beg for an extra spoonful of vanilla ice cream.   In fact, the more rustic it looks, the more compliments it receives.  It's one of the few recipes where looking homemade is actually the goal.

4 cups fresh or frozen blackberries

2/3 cup plus 3 Tbsp packed brown sugar

2 Tbsp butter

1 1/4 cups f all-purpose flour

1 tsp baking powder

1/2 tsp ground nutmeg

1/4 tsp salt

10 Tbsp butter melted

2/3 cup Half and Half or whole milk

1 egg, lightly beaten

1 tsp vanilla

Vanilla ice cream

Preheat your oven to 325 degrees.  Gently toss together blackberries and 3 Tbsp brown sugar in a medium bowl.  Place 2 Tbsp butter in a 10" cast-iron skillet.  Heat skillet in oven 5 - 8 minutes or until butter is melted.  Tilt and swirl to evenly coat bottom of skillet.  While butter is melting, prepare batter.

For batter, stir together flour, baking powder, nutmeg, and salt in a medium bowl.  In a large bowl stir together the remaining 2/3 cup brown sugar, the e10 Tbsp melted butter, the half and half, egg, and vanilla until well combined.  Gradually add flour mixture, stirring just until combined.  Pour batter into skillet.  Top with blackberry mixture.  

Bake 35 - 40 minutes or until edges are golden brown and center is firm.  Let stand 20 - 30 minutes before serving.  Cut into wedges.  Serve warm with vanilla ice cream.