BLACKBERRY COBBLER
Blackberry Cobbler is a perfect summer time dessert, easy to make and super delicious. It is sweet, juicy, slightly tart with a golden biscuit topping. Best served with a dollop of vanilla ice cream.
Ingredients
FOR THE BLACKBERRY LAYER
- 4 cups fresh blackberries
- 4 tbsp sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp cornstarch
- a generous pinch salt
FOR THE BISCUIT LAYER
- 8 tbsp all purpose flour
- 2 tbsp sugar
- ¾ tsp baking powder
- ⅛ tsp salt
- 1 tsp vanilla extract
- 2 tbsp butter cold
- 2 tbsp cold milk |buttermilk
FOR SERVING
- 4 scoops vanilla ice cream
Instructions
PREPARE THE BLACKBERRY LAYER
- Wash the blackberries.
- Transfer the blackberries to a mixing bowl.
- Add 4 tbsp sugar, pinch of salt, lemon juice, lemon zest and cornstarch.
- Mix well and allow the blackberries to rest for 15-20 minutes.
PREPARE THE BISCUIT DOUGH
- Add all purpose flour in a mixing bowl.
- Add 2 tbsp sugar, baking powder and salt. Mix well.
- Chop the cold butter into small pieces.
- Add to the flour. Using your finger tips, rub the butter into the flour.
- The mixture should be like coarse sand.
- Add the vanilla extract and milk or buttermilk.
- Slowly mix the flour to form a dough. Do not knead it too much. Just enough to bring the flour together.
- Roughly divide the dough into 4 parts.
PREPARING BLACKBERRY COBBLER
- Preheat the oven to 180℃.
- Take 4 ramekin bowls. The ones I used are the 8oz ones.
- Arrange them on a baking tray or sheet.
- Divide the blackberry mixture between the 4 ramekin bowls.
- Take one part of the biscuit dough. Take a marble size dough, roll and flatten it slightly. Place over the blackberry mixture.
- Repeat the process 3-4 times. That way you have one ramekin bowl covered with the biscuit dough in a cobbled manner.
- Repeat the above using the other 3 dough parts to cover the 3 remaining ramekin bowls.
- Brush the biscuit dough pieces lightly with some milk or buttermilk.
- Sprinkle some sugar over the pieces.
- Put the tray with the ramekin bowls in the preheated oven.
- Bake for 25 minutes or till the biscuits turn golden brown in colour.
- Remove the tray from the oven.
- Allow the blackberry cobbler to cool for 5-10 minutes. Remember the cooked blackberries will be very hot.
TO SERVE BLACKBERRY COBBLER
- Add a scoop each of the vanilla ice cream on top of the cobbler and serve immediately.
Notes
- Use a mixture of berries.
- Do not knead the biscuit dough too much.
- If your kitchen is very warm, allow the dough to chill in the freezer for 10 minutes.
- Add sugar to the blackberries according to your taste.
- Make sure the cobbler cools down a bit before serving. The hot berry mixture can burn your tongue.