Sally Pasley Vargas for The Boston Globe

Serves 6

Make this old-fashioned fruit cobbler in a skillet with an ovenproof handle and serve it in the same dish, with its rustic, sweet-biscuit crust.

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TOPPING

1 cups flour
2 tablespoons cornmeal
2 tablespoons sugar
1 teaspoon baking powder
teaspoon salt
6 tablespoons cold,
unsalted butter, cut into thin slices
¾ cup buttermilk
1 egg, lightly beaten

1. Set the oven at 400 degrees.

2. In a bowl, whisk the flour, cornmeal, sugar, baking powder, and salt to blend them.

3. Add the butter and work into the flour with a pastry blender or your fingertips until the butter is in pea-size pieces. With a spatula, mix in the buttermilk and egg until a soft dough forms. Take care not to overmix.

FILLING

Butter (for the baking dish)
2 tablespoons unsalted
butter
5 baking apples (such as
Cortlands), peeled and cut into -inch wedges
cup brown sugar
1 tablespoon flour
Grated rind and juice
of 1 orange
1 teaspoon vanilla extract
1 pint blackberries

1. Have on hand a 10- to 12-inch skillet with a heatproof handle (not cast iron) or a 2-quart baking dish. If using the baking dish, butter it.

2. In a large skillet over medium heat, melt the butter. Add the apples and cook for 6 to 8 minutes or until they soften slightly but still hold their shape. Stir in the brown sugar, flour, orange rind and juice, vanilla, and blackberries.

3. Leave the mixture in the skillet or transfer the mixture to the baking dish. With 2 spoons, scoop rounded tablespoons of dough and place them ½-inch apart over the fruit.

4. Bake for 30 to 35 minutes until the juices bubble at the edges and the topping is golden.
Sally Pasley Vargas