Blackberry Cobbler
Growing up in Seattle there was never a shortage of blackberries flourishing in the wild. Next to my house was a park that had blackberry bushes everywhere. During the summer my mom and I would spend hours picking enough berries to fill several baskets to take home. We used them to make pies, jams, and cobblers. This is our family cobbler recipe and I love it berry much!
Yield: makes 1 cobbler/ serves 8
Things you'll need
Blackberry Filling- 6 cups blackberries
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- Grated zest of 1 lemon
Cobbler Dough
- 1 cup heavy cream
- 1/4 cup honey
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoons ground cinnamon
Topping
- 1 tablespoon heavy cream
- 2 teaspoons raw sugar
- 2-quart baking dish
Let's get started!
- Preheat the oven to 350F. Grease a 2-quart baking dish.
- Make the blackberry filling: In a large bowl, gently toss the berries, honey, cornstarch, salt, and lemon zest. Place in the baking dish.
- Make the cobbler dough: In a small bowl, mix together the heavy cream and honey.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and cinnamon.
- Pour the cream mixture into the flour mixture and stir just until no dry streaks remain (do not overmix).
- Scoop 2-tablespoon portions of dough onto the berry filling.
- Top the cobbler: Brush the dough with the heavy cream and sprinkle with the raw sugar.
- Bake until the fruit filling is bubbling and the topping is golden brown, 50 to 55 minutes.
Written By Rosanna Pansino
