It is the end of February and I am already thinking of what I will do with the blackberries I plan on gathering this summer. I remember running across wild blackberries on a hike in Chuck Swan last year and I was unprepared. When blackberry season comes this year, I will be sure to have a container with me when I am out and about.
In the meantime, in anticipation of the fresh juicy berries, I found this recipe in Country Gardens Magazine (Spring 2011) for Blackberry Cobbler that I definitely want to try. It appeals to me because it doesn’t look like it will be too sweet — the fruit will take center stage.
Also in anticipation of future baking projects, I found a vintage pie dough pastry whip at a flea market that will be a lot of fun to use.
Blackberry Cobbler Recipe
- 8 c. fresh blackberries
- 1 1/4 c sugar
- 1 1/2 t. finely shredded lime peel
- 2 T lime juice
- 1 T cornstarch
- 1 1/4 c all-purpose flour
- 1 1/4 t. baking powder
- 1/4 t. baking soda
- 1/8 t. fine sea salt
- 6 T unsalted butter cut into small cubes and chilled
- 1/4 c buttermilk
- Preheat oven to 350 degrees F.
- In a large bowl, toss together the blackberries, 1 c. of the sugar, and the lime peel. In a small bowl, whisk together lime juice and cornstarch until smooth. Drizzle the lime juice mixture over the blackberry mixture and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 1/4 c. sugar. use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal. Make a well in the center of the flour mixture. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture.
- Bake the cobbler for 40-50 minutes or until the blackberry filling is bubbling and the topping is golden brown. Let the cobbler stand for 10 minutes before serving. Makes 8 servings.