Blackberry Cobbler
I think everyone has their version of cobbler.
Equipment
- 1 baking dish 9 x 9
- 2 mixing bowls Large
- 1 whisk
- 1 mixing bowl Small
- 1 mesh sieve
- 1 measing spoons
- 1 measuring cups
- 1 (2-cup) liquid measuring cup
- 1 cutting board
- 1 juicer Hand-held
- 1 chef's knife
Ingredients
- 8 tbsps butter Unsalted
- 6 cups fresh blackberries Substitute frozen
- 1 1/3 cups granulated sugar 1/3 cup for the blackberries
- 1 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 1/3 cups flour Self-rising
- 1 pinch Kosher salt
- 1 extra-large egg Room temperaure and beaten
- 1 tbsp pure vanilla extract
- 1 cup whole milk Room temperature
- 2 tbsps Turbinado sugar
Instructions
- Preheat oven to 350°F.Lightly spray a 9 x 9 baking dish with a butter-flavored non-stick cooking spray.Add all the blackberries to a mixing bowl. Add 1/3 cup of granulated sugar, corn starch, and fresh lemon juice, stir to combine, and set aside.To make the batter, take another large mixing bowl, add self-rising flour, a pinch of Kosher salt, lemon zest, 1 cup of granulated sugar, a beaten egg, good vanilla extract, and whole milk, and whisk until combined. The batter will be slightly lumpy.Microwave the stick of butter until completely melted. Next, pour the melted butter into the baking dish.Pour the batter carefully over the melted butter. Next, add the *macerated blackberries into the batter, making sure the fruit is evenly distributed.Sprinkle Turbinado sugar over the entire top of the unbaked cobbler. Bake for 40 to 50 minutes. The fruit should be bubbly around the outside rim of the cobbler, and the center will still be a bit loose. Transfer the cobbler to a cooling rack and allow it to rest for at least 15 minutes before cutting.I like serving the cobbler warmly with a scoop of vanilla ice cream. There you have it, my Blackberry Cobbler.
Notes
1) Make sure all your ingredients are at room temperature.
2) If you use thawed frozen berries in a pie filling or cobbler, you may need to add additional thickening agents (for example, cornstarch) because frozen berries tend to release more liquid than fresh, which will lead to a runnier consistency. For best results, do not defrost them; toss them in all-purpose flour to coat them.
3) Macerating: This process is similar to marinating, except your ingredient will be fruit instead of meat or vegetables. The process is simple: Fresh or dried fruit is splashed with or left to sit in a flavored liquid such as sugar and lemon juice.
