Tuesday, March 9, 2010

From Baking Dish to Bowl: Blackberry Cobbler

A proper cobbler consists of the following: a rich fruit filling topped with a golden, crisp crust. It is essentially a lazy woman's pie. No crimping required. With its tart blackberry filling and sweet, cinnamon sugar crust this cobbler is completely irresistible and the kind of dessert you will want to make again and again.


Blackberry Cobbler

For the crust:

2 sticks unsalted butter, room temperature

1 tbsp unsalted butter, melted

¾ cup granulated sugar

1 large egg, room temperature

1 tsp pure vanilla extract

2 ½ cups all-purpose flour, plus more for the work surface

¼ tsp baking soda

¼ tsp kosher salt

For the cinnamon sugar:

Combine 2 tsp granulated sugar with ¼ tsp cinnamon.

For the filling:

4 ½ cups of blackberries, rinsed and picked over

1 tbsp lemon juice

½ tsp lemon zest

1/2 cup of all-purpose flour

1 ¼ cups white sugar

¼ cup light brown sugar

½ tsp cinnamon

1/8 tsp nutmeg

1 tbsp butter, sliced

Beat the two sticks of butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low. Combine the flour, baking soda, and salt in a bowl, sift and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch thick disk. Refrigerate the dough for one hour. While the dough chills, mix together the blackberries, lemon juice and lemon zest. In a separate bowl, whisk together the flour, both sugars, cinnamon and nutmeg. Add the flour mixture to the blackberries and mix. Pour the mixture into a pre-greased 7x10 inch baking dish, evenly place bits of butter in the filling and set aside.

Once the dough has chilled, roll it out onto a floured surface to 1/4 inch thick. Using a floured jigger glass, cut the dough into small ½-1 inch rounds and cover the filling completely. Brush the dough with 1 tbsp of melted butter and lightly sprinkle with cinnamon sugar. If making ahead of time, wait to brush the dough with butter and cinnamon sugar until you are ready to bake the cobbler. Place the cobbler on a foil-lined baking sheet and bake at 350 degrees for 45 minutes-1 hour or until golden brown and bubbling. Allow the cobbler to rest 5 minutes, slice and serve with a scoop of vanilla ice cream.

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