Our Best Blackberry Cobbler
★★★★☆
PREP TIME
15 minutes
COOK TIME
1 hour 10 minutes
MAKES
1 9-inch cobbler
Ingredients
2 cups
(256 grams) all-purpose flour
3 tablespoons
granulated sugar
1 tablespoon
baking powder
2 teaspoons
lemon or lime zest (from 1 medium lemon, or 2 to 3 limes)
1
stick (113 grams) cultured unsalted butter, cold and cut to 1/2-inch pieces
1 teaspoon
kosher salt
1 1/4 cups
(300 grams) heavy cream, plus more for finishing
2 tablespoons
turbinado sugar, plus more as needed
1 1/2 pounds
(about 4 1/2 cups) frozen or fresh blackberries
3 tablespoons
granulated sugar
2 tablespoons
lemon or lime juice (from 1/2 a medium lemon, or 1 lime)
1 tablespoon
plus 1 teaspoon cornstarch
1/4 teaspoon
kosher salt
1 teaspoon
pure vanilla extract
1 teaspoon
Luxardo or almond extract
1/4 teaspoon
ground cardamom or cinnamon
1/8 teaspoon
rose or orange flower water (optional)
Instructions
- Heat the oven to 400°F.
- Stir the flour, sugar, baking powder, and zest together with a fork in a large mixing bowl. Plop in the butter pieces and, working quickly with your hands, toss the pieces in flour and smush each into a thin chip. Add the heavy cream, and bring together the dough into a shaggy mass using a flexible bowl scraper. Cut into quarters, and stack the pieces atop each other. Press down to flatten, roll to 1/4-inch thickness, and stamp out circles using a 1-inch round cutter. Freeze the circles while you prepare the filling.
- Combine all of the filling ingredients in a large bowl, toss to coat well, then transfer to a 9-inch cast-iron skillet. Level out fruit, then top with the frozen biscuit rounds, nestling them together like cobblestones. Brush each biscuit with a thin wash of heavy cream and sprinkle with turbinado sugar.
- Set the skillet onto a baking sheet. Bake for 10 minutes, then drop the temperature to 350°F and continue to bake until golden brown and burbling, about 1 hour longer. Let cool only slightly before serving with ice cream.
