Blackberry Cobbler with Drop Cream Biscuits

As homemade desserts go, cobblers are about as easy as they come; even better, they are endearingly homey and invariably good. The fluffy cream biscuits floating over this blackberry cobbler couldn’t be simpler—just mix and drop. Serve warm with sweetened whipped cream or vanilla ice cream.

SERVES 6 TO 8

FILLING
2 1⁄2 pints (5 cups) fresh blackberries
1⁄2 cup sugar, or to taste (depending on the sweetness of the berries)
2 tablespoons unsalted butter, melted
Zest and juice of 1 lemon
2 tablespoons cornstarch, sifted

DROP CREAM BISCUITS
21⁄2 cups self-rising flour
2 tablespoons sugar, plus more for sprinkling on top
Pinch of freshly grated nutmeg
Pinch of kosher salt
2 cups heavy cream
2 tablespoons unsalted butter, melted

FILLING

1. Preheat the oven to 375°F.

2. Lightly grease a 2-quart baking dish or a 9- or 10-inch ovenproof skillet.

3. Combine the blackberries, sugar, butter, lemon zest and juice, and cornstarch in a bowl and stir to mix. Spoon the berry mixture into the prepared baking dish or skillet and spread evenly.

BISCUITS

1. In a separate bowl, combine the flour, sugar, nutmeg, and salt and stir to mix. Create a well in the center of the flour mixture, pour in the cream, and mix to form a soft dough.

2. Top the blackberry mixture with heaping spoonfuls of the dough, covering the fruit almost completely. Brush the tops of the biscuits with the butter, sprinkle with additional sugar, and bake for 40 to 45 minutes, until the biscuits are golden brown and the fruit is bubbling around the edges. Remove from the oven and let cool slightly before serving.