Double Berry Scobbler
  • For the Filling
  • 2 cups organic blackberries
  • 2 cups organic raspberries
  • ⅓ cup sugar (you can use white or brown)
  • ¼ cup flour
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tsp lemon zest
  • ¼ teaspoon cinnamon
  • dash of ginger
  • pinch of kosher salt
  • 2 tablespoons unsalted cold butter, cut into small pieces
  • for the Scobbler topping:
  • 1¼ cups all purpose flour
  • 1 tablespoon sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted cold butter, cubed
  • ½ cup milk
  • 2 tablespoons heavy cream
  1. Preheat oven to 350°.
  2. I used an 8 inch small cast iron skillet and 3 small ramekins or you can use 6 ramekins if you don't have a skillet OR you can just use a larger skillet. Are you still with me? Good.
  3. Place everything on a cookie sheet to catch the drips.
  4. In a medium bowl, gently stir together blackberries, raspberries,sugar, flour, salt, lemon juice, lemon zest,cinnamon, ginger and salt.
  5. Evenly divide amongst skillet ramekins and dot with butter.
  6. For biscuit topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and crea,
  7. Mix until it's just moistened. Drop by spoonfuls onto berry mixture.
  8. This should be a shaggy looking type of dough. Don't worry if it's not beautiful. The main thing is it's delish.
  9. Bake for 40-45 minutes or until filling is bubbly and topping is golden brown.
  10. Serve the scobbler warm and dollop on a nice big scoop of french vanilla ice cream.