Any one who likes cobblers or has never tried cobblers, has to try this Blackberry Cobbler. It was a total hit at my husbands birthday party. We were 9 people who had just eaten dinner, but there was still no where near enough.
I did things quite differently from the original directions. I cooked the berry mixture in a pot and then poured it into a glass baking dish to bake it.
I also used frozen berries so the berry sauce turned out a bit liquidly. The next time I make it I will add another 2 tablespoons of cornstarch.
- 1 cup all-purpose flour
- 1 1/2 cups white sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup boiling water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 1/2 tablespoon lemon juice
- 4 cups fresh blackberries, rinsed and drained
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, cinnamon, vanilla, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
- In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
- Bake 25 minutes in the preheated oven, until dough is golden brown.
To make it easier to serve and so it looks nicer, make the spoonfuls equal as you put them into the berry mixture. Make the dough lumps the size you want to serve them as so when it comes time to serve you already have the portions made.
Tell me how yours works out, what you did, and how you liked it.
The Blackberry Cobbler has a brilliant balance of sweet and sour. Unlike Blueberry sauces the Blackberry sauce is not overly sweet and seems to have more flavour.
Make sure to serve it with whipped cream.