One of mine is fresh homemade Blackberry Cobbler!
The juicy blackberries had my name written on them when I saw them at the farmer’s market yesterday ~ I knew exactly what to do with them ~ cobbler!
The plump bites of tartness sweetened up with a little sprinkling of sugar; depending upon sweetness of berries, plus a touch of lemon zest and cinnamon. Baked over the berries, is a simple homemade biscuit cobbler topping. It’s easy to pull together and a perfect little dessert for anyone.
We enjoy blackberry cobbler warm, with a scoop of vanilla ice cream ~ it’s oh so delicious!
For the berries:
4 cups fresh blackberries
¼ to ⅓ cup sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon cinnamon
1½ tablespoons instant tapioca
For the cobbler topping:
3 tablespoons sugar
1 cup flour
1½ teaspoons baking powder
¼ teaspoon salt
4 tablespoons butter
¼ cup milk
1 egg, lightly beaten
In a 9” x 9” baking dish, combine berries, sugars, lemon zest and juice, cinnamon and cornstarch, combine well.
Let berries set for 30 minutes to macerate.
Preheat oven to 350 degrees.
In a medium bow, whisk together flour, sugar, baking powder and salt.
Cut the butter into the flour with a pastry blender or 2 knives, until the mixture resembles coarse crumbs.
Make a well in the center and stir in milk and beaten egg until just moistened, do not over-stir.
By large spoonfuls, place mounds of dough over the berries in the baking dish.
Bake for 25-30 minutes, or until the topping is bubbly and a golden brown.
Serve warm or room temperature with vanilla ice cream or whipped cream