Blackberry Blueberry Skillet Cobbler with Almond Cookie Topping

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Hey, hey, everybody!

Sorry about not posting yesterday – things have been a little busy ’round these parts.

Anyway, I hope you all had a fabulous Labor Day weekend!

I spent the majority of mine doing exactly what I wanted to do
(aka eating, watching 80s movies, and sleeping in), and I spent the rest of it…
paying my dues.

Question: Will I ever learn the consequences of procrastination?

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Answer: Is my name Nancy Drew?

Yeah, no.

So anyway, even though Labor Day is the “unofficial end of summer,”
I still have some summery tricks up my sleeve to use up the last of this beautiful summer produce.
I’m trying (I am!) to get as much deliciousness out of it as possible.

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Why?

Because look. at. that.

Nothing else needs to be said. Except you need to make this cobbler. Like, yesterday.

Sweet, juicy, end-of-summer berries topped with yummy almond cookie crust?

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Be still, my heart.

This is one of two recipes I’m making that were inspired by our trip to New Orleans.

Blackberry Blueberry Skillet Cobbler with Almond Cookie Topping
serves 2-3
Ingredients
Cookie Topping (adapted from Not So Humble Pie)
1/2 cup (one stick) unsalted butter, room temperature
1 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda 
1 1/2 cups flour
Berry Filling:
1 cup blueberries
1 cup blackberries
1/2 tablespoon white balsamic vinegar

1. For the cookie topping: cream butter and sugar together (will take a few minutes). Reduce mixer speed and add in egg and extracts and mix until combined. Add in cream of tartar and baking soda, then flour, until dough becomes uniform. Chill for at least 2 hours.
2. For the berries: Combine berries and toss with balsamic vinegar. Chill and marinate until dough is chilled.
3. Once dough is chilled, preheat oven to 375 degrees. Add berries to a small cast iron skillet or other oven-safe dish. Cover loosely with topping (about 1/3 cup dough). Bake for 20 minutes or until the topping is golden and the berry juices are bubbling.

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Bonus! You can make extra cookies from the leftover dough. Just divide the 
dough into 1-inch balls, place on a baking pan, and bake for about 10 minutes.

Happy Tuesday! :)

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