Blackberry Farm’s Blackberry Cobbler
This delightful blackberry cobbler recipe combines the sweetness of fresh blackberries with a tangy lime twist, all topped with a buttery, crumbly crust. Baked to golden perfection, this warm and comforting dessert is sure to be a hit with family and friends. Enjoy a slice of this cobbler on its own or with a dollop of ice cream for a truly indulgent treat.
— Constant Cookbook
Ingredients
- 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
Instructions
- Preheat an oven to 350°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 your 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. Serves 8.
- Adapted from <i>The Blackberry Farm Cookbook</i>, by Sam Beall (Clarkson Potter, 2009).
Yield
Serves 8.
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