Celebrate all those fresh berries of summer with this oh-so-easy dessert recipe
Cobbler Topping: – 2 cups all purpose flour – 1 tbsp sugar – 6 tbsp unsalted butter – 1/2 cup buttermilk cold – 1 egg large – 1/2 tsp salt – 1 1/2 tsp baking powder – 1 tbsp lemon zest – 1 tsp ginger freshly grated Blackberry Filling – 6-8 cups blackberries (fresh or frozen) – 1/4 cup sugar – 2 tbsp cornstarch – 1 tsp lemon juice – 1/2 tsp vanilla extract
To make the cobbler topping: In a medium bowl whisk together the flour, sugar, salt, baking powder, salt, lemon zest, and ginger. Toss the cold butter cubes in the flour mixture until well coated. Using your hands, crumble the butter into the flour until the butter is almost completely incorporated, giving a cornmeal-like texture. If you have warm hands, you can use a pastry cutter or a food processor for this part. In a large measuring cup, whisk together the cold buttermilk and egg. Make a well in the center of your dry ingredients and with a fork, whisk and slowly add the dry to the wet until the mixture is fully combined. Place the mixture in the fridge until ready to bake.
Blackberry Filling In a large bowl, add the berries, lemon juice, and vanilla. In a separate bowl, whisk together the sugar and cornstarch. Fold the sugar and cornstarch mixture into the berries until well combined. Baking Preheat the oven to 350 degrees. Pour the fruit into a large baking dish and evenly spread. Spoon the cobbler topping into dollops on top of the fruit. Brush with buttermilk and sprinkle with sanding sugar. Bake for 40 minutes or until the fruit is bubbling in the center. Allow to cool and serve with vanilla bean ice cream or whipped cream