I found the most delicious cobbler recipe in a clearanced out, old cast iron skillet cookbook I stumbled upon in a hardware store. So good! And equally as easy. I love a good blackberry cobbler, especially when I’ve picked the fresh berries myself.
Nothing better than that.
The problem arises when, per usual, I am unable to walk by the dish without cutting “just a sliver” to enjoy over and over again.
Cobbler for breakfast? Makes sense. Cobbler for lunch? Why not, if I skip the sandwich? Afternoon snack? It does have fresh fruit in it. By the time dinner rolls around I’m not even hungry, and there’s just enough cobbler left for dessert. Thank goodness fresh blackberries from my backyard are not available year round. I’d have a serious problem.
