Recipe Background
Pop quiz! What makes a cobbler different from a crisp or a buckle? Answer: it has to do with the topping. Cobblers have a biscuit-like top to the juicy baked fruit below. In this Blackberry Cobbler, the deep purple fruit serves as a base for cinnamon and nutmeg flavored biscuit. In other words, Blackberry Cobbler is a sweet and jammy bake with a rich crust you’ll be digging into constantly. But just like crisps and buckles, ice cream is a must with cobblers, so don’t forget a healthy scoop or two!
Pop quiz! What makes a cobbler different from a crisp or a buckle? Answer: it has to do with the topping. Cobblers have a biscuit-like top to the juicy baked fruit below. In this Blackberry Cobbler, the deep purple fruit serves as a base for cinnamon and nutmeg flavored biscuit. In other words, Blackberry Cobbler is a sweet and jammy bake with a rich crust you’ll be digging into constantly. But just like crisps and buckles, ice cream is a must with cobblers, so don’t forget a healthy scoop or two!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter cold and cubed
- 3/4 cup heavy cream
- 6 cups fresh blackberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon zest
- heavy cream for brushing
- cinnamon sugar for dusting
Directions
- Preheat the oven to 350 degrees F.
- Butter a 9-inch deep-dish pie plate.
- In a medium bowl, whisk together the flour, baking powder, 3 tablespoons of the sugar, the salt, the cinnamon, and the nutmeg.
- Using a pastry blender or your hands, add the butter to the flour mixture until the butter is pea-sized and the flour resembles a coarse meal. Make sure the butter stays cold.
- Pour 3/4 cup of heavy cream over the flour mixture and stir until it forms a soft dough and is fully combined. The dough will be soft and sticky; be careful not to overwork it.
- Turn the dough out onto a sheet of plastic wrap or wax paper, and cover with another sheet.
- Use a rolling pin to gently roll the dough into a 9-inch round.
- Place the dough on a baking sheet, covered with plastic wrap, and place it in the refrigerator while preparing the filling.
- In a large bowl, gently stir together the blackberries, 1/2 cup of the sugar, the cornstarch, and the lemon zest until mixed completely.
- Pour the filling into the prepared pie plate.
- Remove the chilled dough from the refrigerator and cut a 2-inch wide hole in the center with a cookie cutter to create a steam vent.
- Place the dough on top of the blackberry filling.
- Brush the crust lightly with the heavy cream and sprinkle with the cinnamon sugar.
- Bake until the top is golden and the fruit is bubbling, about 55-60 minutes.
- Transfer the cobbler to a wire rack and cool for 30 minutes before serving.
- Serve the blackberry cobbler warm with a scoop of your favorite ice cream!
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