Old-Fashioned Blackberry Cobbler Recipe
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Category
Summer
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Cusine
American
What do you need?
How to make?
Ingredients
For the Filling:
7 ounces sugar
1 1/4 ounces
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
32 ounces fresh blackberries
8 ounces
For the Topping:
4 1/2 ounces all-purpose flour
1/2 ounce sugar
1 1/2 teaspoons baking powder
3/4 teaspoons Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
4 ounces cold unsalted butter, cut into 1/2-inch cubes
4 ounces cultured lowfat buttermilk or kefir, cold
To Serve:
Brown sugar or lemon whipped cream
Directions
Adjust oven rack to lower middle position and preheat to 400 degrees F . In a large bowl, whisk together sugar, tapioca starch, salt, cinnamon, and baking soda until well combined. Add berries and toss to coat. Scrape into a 7- by 11-inch glass, ceramic, or stoneware baking dish and set aside while you prepare the topping.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over the prepared dish of fruit. If you like, sprinkle with additional sugar for crispier tops. Place on a foil-lined half-sheet pan and bake until the biscuits are golden brown and the fruit is bubbling hot in very center, about 1 hour. Cool at least an hour before serving, to allow the filling to thicken . Covered in foil, leftovers will keep 2 or 3 days at room temperature.
