April 4, 2008
Cobbler is pretty high up on my list of favorite desserts. I’ll take any kind really. Peach, blueberry. It’s all good. That being said, the only kind I’ve ever really made myself is peach. But as I was looking through my local grocery store’s ad last week, I noticed that blackberries were on sale. Normally I don’t buy too many berries because they are generally expensive and I just can’t see spending $5 on just about a cup of berries. When I saw they were on sale, I immediately thought about blackberry cobbler. I wasn’t sure what recipe to use so I turned to Williams-Sonoma because their recipes have never steered me wrong. This turned out great! Just a little bit tart from the berries which was easily balanced out by some whipped cream. Some vanilla ice cream would also be wonderful with this.
6 cups blackberries or a mix of seasonal berries
1/3 cup sugar
1 Tbs. all-purpose flour
1 tsp. finely grated lemon zest
Pinch of salt
For the topping:
1 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup buttermilk
6 Tbs. (3/4 stick) unsalted butter, melted and
1/2 tsp. vanilla extract
Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish.
To make the filling, in a bowl, gently toss the berries with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish.
To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, buttermilk, butter and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature. Serves 8 to 10.
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002 ).