We invited a friend over for dinner last week, and while my usual dessert selection is typically in the chocolate family, this time around I thought something a little more wholesome might be in order.
I decided something fruit-filled would be perfect for dessert. A pie was out as it was a weeknight and I didn't want to take the time to make a crust, so cobbler it was. Though blackberries are more commonly associated with late summer, I had a hankering for them that just couldn't be quelled -- incited perhaps by a recent sale on organic blackberries at the market. By the time I got around to picking up ingredients for my cobbler, however, the sale was off, so I ended up using a mix of fresh and the more-economical frozen berries.
This blackberry cobbler, served alongside a scoop of vanilla bean ice cream, was delicious and the perfect ending to a great meal shared with a friend.
Blackberry Cobbler (printer-friendly version)
makes 6-8 servings
For the fruit filling:
4 cups blackberries, rinsed and dried
1/2 cup white granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 tablespoon cornstarch
For the cobbler topping:
3 tablespoon granulated sugar
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
4 tablespoons cold unsalted butter, cut into cubes
1/4 cup 1 percent milk, plus additional for brushing
1 egg, lightly beaten
turbinado sugar, for sprinkling
1. Add the blackberries, sugar, lemon zest, lemon juice, cinnamon, nutmeg, and cornstarch to an 8x8 square baking dish. Stir to evenly coat the blackberries. Let the mixture sit at room temperature for 30-45 minutes.
2. Preheat the oven to 375 degrees.
3. In a medium bowl, whisk together the sugar, flour, baking powder, and sea salt. Add the cubed butter and use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbles.
4. Stir in the milk and egg until the dough just comes together.
5. Scoop the dough into large spoonfuls and place on top of the blackberries. (You should get between 6 and 8 scoops of dough.) Lightly brush each scoop of dough with milk, then sprinkle with turbinado sugar.
7. Bake for 30-35 minutes, or until the blackberries are bubbling and the cobbler is golden brown.
8. Serve warm or room temperature with a scoop of vanilla ice cream.
(adapted from this recipe from Simply Recipes)
makes 6-8 servings
For the fruit filling:
4 cups blackberries, rinsed and dried
1/2 cup white granulated sugar
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 tablespoon cornstarch
For the cobbler topping:
3 tablespoon granulated sugar
1 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
4 tablespoons cold unsalted butter, cut into cubes
1/4 cup 1 percent milk, plus additional for brushing
1 egg, lightly beaten
turbinado sugar, for sprinkling
1. Add the blackberries, sugar, lemon zest, lemon juice, cinnamon, nutmeg, and cornstarch to an 8x8 square baking dish. Stir to evenly coat the blackberries. Let the mixture sit at room temperature for 30-45 minutes.
2. Preheat the oven to 375 degrees.
3. In a medium bowl, whisk together the sugar, flour, baking powder, and sea salt. Add the cubed butter and use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbles.
4. Stir in the milk and egg until the dough just comes together.
5. Scoop the dough into large spoonfuls and place on top of the blackberries. (You should get between 6 and 8 scoops of dough.) Lightly brush each scoop of dough with milk, then sprinkle with turbinado sugar.
7. Bake for 30-35 minutes, or until the blackberries are bubbling and the cobbler is golden brown.
8. Serve warm or room temperature with a scoop of vanilla ice cream.
(adapted from this recipe from Simply Recipes)
I love blackberries. And this blackberry cobler looks scrumptious. This pic makes my mouth watering. I have to try it! Thanks so much for sharing it.
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