Bursting with flavor, this blackberry cobbler features delicious, fresh berries nestled under a blanket of sweet, soft, biscuit-like topping. Add a scoop of vanilla bean ice cream for a refreshing and delicious fruity dessert.
- 5 cups blackberries, frozen or fresh
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- 3 tbsp cornstarch
- 3/4 cup water
- 1/4 tsp lemon zest, from one lemon
- 2 tbsp lemon juice, freshly squeezed from the same lemon
- 1-1/2 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 teaspoon lemon zest
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, cut into small cubes
- 1/2 cup cold buttermilk
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Lightly grease baking dish, 9-inch diameter circular, or comparable square pan, or multiple ramekins.
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Combine blackberries, zest, cinnamon and sugar in a medium saucepan.
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Gently stir blackberries over medium heat until a soft boil.
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Dissolve cornstarch in water in a small bowl or measuring cup.
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Add cornstarch mixture to berry mixture and continue to heat until heavy boil.
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Turn down heat and continue to cook and stir until berry mixture becomes thick.
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Pour the hot berry mixture into baking dish and set aside.
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Whisk flour, baking powder, sugar, salt and lemon zest in a small bowl until combined.
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Add cubed butter and use a pastry cutter to cut butter into mixture.
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Once butter is cut, use fingers to gently rub mixture until butter and dry ingredients are well combined.
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Slowly add buttermilk and stir until mixture is moist but not soaking wet. The mixture should be soft and dough-like.
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Break off small pieces of the "dough" and place on top of the berry-filling, until the berries are evenly covered.
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Bake at 350-degrees for about 50 minutes or until topping is golden brown.
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Serve with vanilla bean ice cream, optional.