Nathalie Dupree is not one to be stuck for hours in a steamy kitchen during a Charleston summer. Here, she shares her batter cobbler a friend once dubbed “Lazy Girl Cobbler” for its ease of preparation. Though Dupree’s traditional recipe often features peaches, the celebrated Southern chef substitutes blueberries and raspberries for a fun Fourth of July-inspired treat. You can use the berries to create an American flag design before baking, but if you wish to turn your finished dessert out onto a serving platter, plan ahead: invert the flag when arranging the fruit in the pan and put the blueberries in the right (not left) corner.
❶ Pick through 1/2 cup fresh blueberries and 1½ cup firm, fresh raspberries for any stems. Sprinkle 1/4 cup sugar over the berries. Let sit while melting 1/2 cup butter in a nonstick eight- by 11-inch baking pan (or a well-seasoned cast-iron skillet) in the oven as it preheats to 350°F.
❷ Whisk together one cup self-rising flour, one cup whole milk, and 3/4 cup sugar. It can be a bit lumpy.
❸ When the butter is melted, remove the hot pan and pour in the batter. Don’t worry if it puffs up a bit on the sides.
❹ Arrange the fruit as desired. Set aside any remaining berries.
❺ Bake for 45 minutes, or until the batter has risen around the fruit, the top is light brown, and the sides are darker brown.
❻ Serve hot. It can be made ahead and refrigerated or frozen; reheat before serving.
To turn out the cobbler: Cut around the edges to release any cake stuck to the pan. If you’re worried about the bottom sticking, carefully slide a spatula under the cake to release it. Top with a rectangle platter, turn upside down, and give it a shake to release. (Repeat once or twice if necessary. ) Don’t worry if it doesn’t come out whole—you can push the pieces together. Top any “mistakes” or scant areas with the reserved berries. Pipe some whipped cream (one cup heavy cream whipped with 1/4 cup powdered sugar and 1/2 teaspoon vanilla) over the blueberries, or simply serve the whipped cream with the cobbler.