Blackberry Cobbler

This recipe was featured in my newsletter dated July 19, 2007.

Blackberry Cobbler

by Chip Desormeaux

Cobblers are rustic, simple dishes that are great for showcasing delicious seasonal fruits without too much complexity. Originally a breakfast item served with heavy cream, cobblers are now more typically served as a dessert all over the country.

Blackberry cobbler in a cast iron skillet

For the Cobbler Dumplings:
1 c. flour
1½ tbs. baking powder
¼ tsp. salt
¼ tbs. sugar
¼ c. butter, frozen
½ c. buttermilk

For the Filling:
3 c. blackberries
3 tbs. sugar
2 tsp. Triple Sec or other orange liqueur
¼ tsp. salt

Prepare the filling first then prepare the batter right when you're ready to use it.

Prepare the Filling:
Measure 3 cups blackberries into a baking dish. Add 3 tablespoons sugar and 2-3tsp. Triple Sec. Mash some of the berries and allow to sit over night.

Prepare the Batter:
In the bowl of a food processor, add flour, baking powder, salt, and sugar. Pulse two or three times to combine.

Cut the butter into 6 or so equal pieces and place in food processor with flour mixture. Cut the butter into the flour with the food processor until the mixture resembles coarse breadcrumbs.

At this point the flour mixture can be set aside covered in the fridge if time is needed. Once the buttermilk is added, the biscuits need to be taken to completion, using care to keep the mixture cold.

Add the buttermilk all at once and mix with a wooden spoon or fork just until the ingredients are moistened.

Add berry mixture to a cast iron skillet. Spoon batter over the top of the blackberry mixure by just dropping chunks until most of the surface area is covered the batter. We're not looking for perfect coverage here as the dough will rise and spread during baking.

Bake at 400° for about 20-30 minutes or until the crust is nicely browned and the sauce is bubbling up around the edges. Remove to the stovetop to cool for about 30 minutes.

Serves 4-6.

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Blackberry Cobbler Recipe