Matt and I both got to go blackberry picking and we’ve been in blackberry heaven. Of course, we put some in the freezer to enjoy later on and we’ve eaten a bunch fresh. But summer wouldn’t be complete without making a cobbler. Now, after searching for the perfect blackberry cobbler recipe, I found the world is divided into two groups – those who like cobbler with a biscuit topping and those who like cobbler with a more cake-like topping. The last time I made a cobbler, I made the cake-like topping so this time I decided to go with biscuit. There are tons of recipes out there but I chose this one because it was different than the others in that it required some cooking of the berries first, rather than just dumping them in the pan. It got good reviews so I thought I’d give it a try.
from Taste of Home
3 c fresh or frozen blackberries
1 c sugar
1/4 t cinnamon
3 T corn starch
1 c cold water
1 T butter
1.5 c all-purpose flour
1 T sugar
1.5 t baking powder
1/2 t salt
1/2 c milk
What To Do
In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream.
I added a little water/corn starch combo to the berry/sugar/cinnamon mixture after stirring the berries/sugar/cinnamon around for a while – not sure how it’s supposed to boil if there’s no liquid.
Ah, nothing tastes quite like summer like a fresh blackberry cobbler. Enjoy!