Some secrets are simply too good to keep to yourself.  One of my favorite simple and delicious desserts is a Southern favorite, the cobbler. Now, if you are not acquainted with this delectable dessert, it is essentially a bottom-less pie. No crimping required. In the summertime, my Aunt Arlene would make sheets of cobbler overflowing with ripe, juicy peaches, a golden buttery crust, and cinnamon sugar finish. Her cobbler is nothing short of divine, and topped with a scoop of vanilla ice cream, it's downright deadly. Now, here’s what makes this dessert so good. The secret to the perfect cobbler crust is simple— a sugar cookie dough. An unexpected and delicious topping, sugar cookie dough strikes just the right balance. Perfectly crisp on top with a tender crumb to soak up all those wonderful fruit juices, there is not a person alive who won’t fall in love with this dessert. And, it gets better. With the simple preparation and versatile dough, you can make a cobbler ahead of time, use the fruit of your choice, and bake it whenever you like. Now, who doesn't love that? Just don't forget to share.

Blackberry Cobbler

For the crust:

2 sticks unsalted butter, room temperature

1 tbsp unsalted butter, melted

¾ cup granulated sugar

1  large egg, room temperature

1  tsp  vanilla extract

2 ½ cups all-purpose flour, plus more for the work surface

¼  tsp  baking soda

¼  tsp  kosher salt

For the cinnamon sugar:

Combine 2 tsp granulated sugar with ¼ tsp cinnamon.

For the filling:

4 ½  cups fresh blackberries, rinsed 

1 tbsp lemon juice

½ tsp lemon zest

1/2 cup of all-purpose flour

1 ¼  cups white sugar

¼ cup light brown sugar

½  tsp cinnamon

1/8 tsp nutmeg

1 tbsp unsalted butter, sliced

Beat the two sticks of butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low. Combine the flour, baking soda, and salt in a bowl, sift and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch thick disk. Refrigerate the dough for one hour. While the dough chills, mix together the blackberries, lemon juice and lemon zest. In a separate bowl, whisk together the flour, both sugars, cinnamon and nutmeg. Add the flour mixture to the blackberries and mix. Pour the mixture into a pre-greased 7x10 inch baking dish, evenly place bits of butter in the filling and set aside.

Once the dough has chilled, roll it out onto a floured surface to 1/4 inch thick. Cut the dough into small ½-1 inch rounds and cover the filling completely. Brush the dough with 1 tbsp of melted butter and lightly sprinkle with cinnamon sugar.  If making ahead of time, wait to brush the dough with butter and cinnamon sugar until you are ready to bake the cobbler. Place the cobbler on a foil-lined baking sheet and bake at 350 degrees for 45 minutes-1 hour or until golden brown and bubbling. Allow the cobbler to rest 5 minutes, slice and serve with a scoop of vanilla ice cream. -Rachel Tucker