Wednesday, February 10, 2010

Blackberry Cobbler

This cobbler contains over two pounds of blackberries topped by a rich, flaky biscuit, but we still managed to polish it off in just a few days.  And when I say "we", it does not include the kids.  It is best served with creme fraiche (which is easy to make if it is not available locally), but a topping of vanilla ice cream or whipped cream certainly wouldn't hurt. 

Blackberry Cobbler


Biscuit Topping

1 1/2             cups           unbleached A.P. flour
1/4                tsp              salt
1                   Tbs             baking powder
2                   Tbs             sugar, plus more for sprinkling
4                   Tbs             butter, cubed and cold
1                   cup              heavy cream

Blackberry Filling

36                  oz               fresh blackberries
1                    cup             sugar
1/2                 cup             water
1/2                  tsp             vanilla
1/2                  tsp             lemon zest

  1. Combine blackberries, sugar, water, lemon zest and vanilla in sauce pan.  Bring to a simmer, then continue to cook on low, stirring occasionally, until sauce thickly coats the back of a spoon and berries are soft, about 20 minutes.  Depending on tartness of the blackberries, you may need to add more sugar (up to 1/4 cup). 
  2. While berries are cooking, make biscuit topping.
  3. Combine dry, then work in the butter until it resembles coarse meal (I use my fingers to do this, but you can also use a pastry cutter, forks or a food processor).  Add cream and mix until evenly moistened.  Refrigerate until ready to use.
  4. Preheat oven to 350° convection (or 375° conventional). 
  5. Place cooked berries and sauce in 8" square pyrex or similar (or individual ramekins).  Top with biscuit topping, sprinkle sugar on top, and bake until top is golden brown and fruit filling is thick and bubbling, about 40 minutes.
  6. Serve warm with vanilla ice cream, craime fraiche (this is our favorite topping) or whipped cream.
  7. Extra keeps well in refrigerator if well-wrapped.  Re-heat before serving.
If you like this recipe, try our Rhubarb Strawberry Cobbler which uses the same biscuit topping.
And here's another great recipe for fresh blackberries, Blackberry Shortbread Bars


  1. What I love best about this: The fact that you can see all the purple-y goodness you're about to consume with the glass dish presentation. I just found a tiny glass ramekin I can use to make a mini (and therefore no risk of over-consumption) version of this. Hurrah!

  2. Stop taunting me with your delicious blackberries! Aaargh!!!

  3. This looks so good! I keep saying I have to make something tonight that is warm and sweet. By the way, thanks for letting me know about feedburner. I am still learning so much! I added to the right of my blog.

  4. My kind of dessert! is crumble the same thing as cobbler? I can imagine how delicious this is...


Comments welcome

Note: Only a member of this blog may post a comment.