Jefferson County Recipe of the Day: Apple-Blackberry Cobbler

Top with vanilla ice cream for a fabulous dessert!

Apple-Blackberry Cobbler


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 inch 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
vanilla ice cream


~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″ cast-iron skillet over medium heat. Add the ginger and cook, stirring one to two 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 two tbsp. sugar. Transfer the skillet to the oven.

~Bake for 35 to 40 minutes, or until the crust is golden brown and the fruit is bubbling.

~Serve with a scoop of ice cream!

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