BLACKBERRY COBBLER

Blackberries grow wild and unruly steps from my kitchen door.  Protecting my arms from attacking thorns and armed with a bucket I can cheerfully  spend a glorious afternoon plundering the blackberry vines.  In summer I pick them warm from the sun and sprinkle them over homemade vanilla ice cream.  A heavenly delight! Blackberries freeze well and I fill my freezer for baking during the winter months.     Tonight  for dessert I am making a luscious  Blackberry Cobbler.

 

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BLACKBERRY COBBLER
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: Dessert
Cuisine: American
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: 8
An easy to make warm fruit dessert. Fresh raspberries, blueberries and peaches can be used in place of blackberries.
Ingredients
  • About 4 cups thawed blackberries drained and about l cup of the reserved blackberry juice.
  • ½ cup sugar mixed with l tbsp cornstarch.
  • 2 cups flour
  • 3 tbsp sugar plus extra for sprinkling
  • ½ tsp fine sea salt
  • 2½ tsp baking powder
  • ½ tsp grated lemon zest
  • 6 tbsp unsalted butter chilled and cut into small pieces
  • ¾ cup heavy cream plus extra for brushing
Instructions
  1. Preheat oven to 350F
  2. Sprinkle the blackberries with the sugar mixture and toss gently.
  3. To make the topping put flour, sugar, salt, baking power and lemon zest in a food processor and pulse to mix.
  4. Add the butter and pulse 2 or 3 times to cut into pea-size pieces.
  5. Transfer the mixture to a large bowl and make a well in the center of the mixture and add the cream. Stir with a wooden spoon until incorporated.
  6. Pile the filing into a baking dish that is at least three inches tall.
  7. Crumble pieces of the topping to cover the filling.
  8. Brush the topping with some additional heavy cream and sprinkle with additional sugar.
  9. Bake until the topping is golden brown and the filling is bulling - about 40 minutes.(It is a good idea to set the baking dish on a cookie sheet or pan to catch any spillovers.

 

 

 

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One Response to BLACKBERRY COBBLER

  1. Pingback: BUMBLEBEES AND BLACKBERRY COBBLER | Bel' Occhio's Blog

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