Apple-Blackberry Cobbler: top with vanilla ice cream for a fabulous dessert!
Apple-Blackberry Cobbler
Ingredients
2 Tbsp cornstarch
1/4 tsp kosher salt
1/4 cup plus 2 Tbsp granulated sugar
2 1/2 lb apples, peeled, cored and cut into 1/4 in. thick wedges
2 Tbsp unsalted butter
1 Tbsp grated ginger
1 – 10 oz pkg frozen blackberries, thawed
1 refrigerated rolled pie crust
1 large egg, beaten
1/2 tsp ground cinnamon
Directions:
Preheat oven to 400°.
In a large bowl, whisk together the cornstarch, salt, and 1/4 cup of the sugar.
Add the apples and toss to coat.
Melt the butter in a 10-to-12″ cast-iron skillet over medium heat.
Add the ginger and cook, stirring 1 to 2 minutes.
Add the blackberries and stir to combine.
Remove from heat and add the apple mixture, mixing until combined.
Lay the pie crust over the fruit, brush with the egg.
Sprinkle with the cinnamon and remaining 2 Tbsp sugar.
Transfer the skillet to the oven.
Bake until the crust is golden brown and the fruit is bubbling, 35 to 40 minutes.
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