RECIPE: blackberry cobbler
Just dropping in quickly to share this recipe from the Blackberry Farm Cookbook that I blogged about below. This is one I haven't tried or don't plan on trying anytime soon (but starting tomorrow I will be posting a handful of the insanely scrumptious recipes I did try) because I can't get farm fresh berries and the ones at the grocery store look diseased to say the least. But sharing is caring right! No reason why you can't try it and let me know how it goes. And seriously, it has a southern-style biscuit crust. Do you really need more motivation than that?
Blackberry Farm’s Blackberry Cobbler
- 8 cups fresh blackberries
- 1 1/4 cups sugar
- Zest and juice of 1/2 lime
- 1 Tbs. cornstarch
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. fine sea salt
- 6 Tbs. (3/4 stick) unsalted butter, cut into small cubes and chilled
- 1/4 cup buttermilk
- Preheat an oven to 350 degrees F
- In a large bowl, toss together the blackberries, 1 cup of the sugar and the lime zest. In a small bowl, whisk together the lime juice and cornstarch until smooth. Drizzle the lime juice mixture over the blackberry mixture and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and the remaining 1/4 cup sugar. Use you fingertips to rub the butter into the flour mixture until it is the texture of coarse meal. Make a well in the center of the flour mixture. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture in the skillet.
- Bake the cobbler until the blackberry filling is bubbling and the topping is golden brown, about 40 minutes. Let the cobbler rest for 10 minutes before serving.