Blackberry Cobbler

Have the ingredients but not the time to make a pie? Make a cobbler instead!

That’s what I love about cobblers. If you have a couple baskets of berries or some stone fruit sitting around, you can quickly prep the cobbler before dinner, let it cook while you’re eating dinner, and it will be ready in time for dessert, topped with whipped cream, or a side of vanilla ice cream.

About this time of year, blackberries are in force, not only the markets, but all along roadsides, hills and dales almost everywhere. If you’re out picking, look for the blackest of berries.

The fruit should easily come off the vine when you pick them. And watch out for the thorns! Blackberries tend to grow in big patches worthy of Brer Rabbit. Long sleeve shirts are a must.

Blackberries range in sweetness from quite tart to wonderfully sweet, so test your berries and adjust the amount of sugar in the recipe depending on how sweet your berries are.

Blackberry Cobbler Recipe

You can use fresh or frozen blackberries for this cobbler. If using frozen, defrost and drain first. Make sure you do a taste test to adjust sugar levels. Some berries are more tart than others and need more sugar for balance.

Ingredients

Berry mixture:

• 4 cups blackberries, rinsed clean
• 1/2 cup white granulated sugar (less or more to taste, depends on how sweet the berries are and how sweet you would like your cobbler to be)
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1/4 teaspoon cinnamon
• 1 1/2 Tbsp cornstarch (for thickening, can use instant tapioca instead)

Cobbler topping:

• 3 Tbsp sugar
• 1 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 Tbsp butter
• 1/4 cup milk
• 1 egg, lightly beaten

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