Skillet Cobbler

Prep: 20 minutes Bake: 40 minutes Makes one 10-inch cobbler, serves 8

BOTTOM 6 cups (1½ pounds) fresh blackberries 2 cups (½ pound) fresh

raspberries ¾ cup sugar 3 tablespoons cornstarch Finely grated zest of 1 lemon ¼ teaspoon fine salt

TOP 1 cup cake flour

½ cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder ¼ teaspoon kosher salt 6 tablespoons unsalted butter, cut up 1 cup heavy cream

SKILLET 2 tablespoons unsalted butter 1 tablespoon sugar

TO SERVE 1 cup heavy cream

Instructions: Toss: For the bottom, heap all the ingredients in a large bowl. Fold gently with a flexible spatula. Let rest.

Cut: For top, whisk together both types of flour, plus the sugar, baking powder and salt. Using a pastry blender, work in butter until largest lumps are pea-size.

Pour in cream, tossing dough with a fork, until dough clumps (you may not need all the cream).

Turn out onto a lightly floured surface, knead once or twice. Pat dough into a circle about ¾-inch thick. Punch out biscuits in a variety of sizes, patting scraps together once.

Build: Melt butter in a 10-inch cast-iron skillet (at least 2 inches deep). Scrape in berries and their juices.

Polka-dot the fruit with biscuits, leaving fruit exposed here and there. Brush dots with a little remaining cream. Sprinkle with 1 tablespoon sugar.

Bake: Set skillet on a rimmed baking sheet; slide into a 375-degree oven and bake until biscuits are golden and fruit bubbles thickly, even at the center, about 40 minutes. Let cool 20 minutes.

Serve: Scoop warm cobbler into bowls. Pour on some cream. Enjoy.