Sometimes the desserts during the holidays are just as important as the meal! Give this Blackberry Cobbler a try, it has an intense blackberry flavor that’s juicy and not too sweet. Having something that is too sugary after such a big meal is just too heavy. Serve the Cobber warm with vanilla ice cream or vanilla frozen yogurt. I love the sensation when I take my first bite of the warm cobbler with the cold melting ice cream. It’s just so good!
If you have any left over store in the refrigerator over night. It tastes great right out of the refrigerator cold.
4 TO 6 SERVINGS
I love to make cobblers. They’re easy to do, and you can make most of them with your favorite fruit. Big juicy blackberries are my choice, and in a cobbler warm and sweet, there is nothing better!
6 cups blackberries
1/3 cup sugar
1 tablespoon all-purpose flour
2 teaspoons lemon zest
Pinch of salt
1 ¼ cups all-purpose flour
¹/3 cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 large egg yolk, beaten, at room temperature
½ cup buttermilk
6 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract
Fresh mint, for garnish (optional)
Preheat the oven to 375°F. Lightly grease a glass pie plate.
To make the filling, in a large bowl, gently toss the blackberries with the sugar, flour, lemon zest, and salt in a large bowl until blended. Pour into the prepared baking dish and set aside.
For the topping, stir together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg yolk, buttermilk, butter, and vanilla, blending well. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
Drop heaping spoonfuls of the topping onto the fruit filling, spacing them evenly over the surface. Don’t worry if the topping doesn’t cover all of the fruit.
Bake until a toothpick inserted into the topping comes out clean, about 45 minutes. The fruit should be bubbling and the top browned.
Serve warm, at room temperature, or right out of the refrigerator with a scoop of vanilla ice cream or frozen yogurt and a sprinkling of fresh mint (if using).
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