I have all sorts of issues when it comes to pies and cobblers. I have been perfecting them for the better part of eight years and if the cobbler isn’t right – it’s not worth it. If I’m gonna eat the calories (no matter how healthy the ingredients are) it’s gotta be fabulous. Once you taste this, you won’t even remember what a calorie is or why you care about them. Make no mistake, this recipe is worth it.
When it comes to cobblers I’m pretty high-maintenance. The breading has to be soft, creamy and buttery. The fruit has to be tart and gelled. The crust has to have a crisp, sweet finish. It has to be warm. It can’t be too sweet, too mushy, or too runny. I don’t like thin crusts on top – I want mine to be buttery, deep-dish style. I don’t want crumbles or biscuits on my cobbler.
Mamaw has always said: “What’s the difference between a cobbler and a pie? One’s a rectangle and the other is round.”
I disagree. My cobbler is not a rectangle shaped pie. It is a deep dish filled with tart, creamy deliciousness (and it’s usually round).
Cobbler must be cobbler.
I have the perfect cobbler recipe. You may want to double this because you will eat the entire thing tonight. The complete recipe is below the photographs.
Ingredients:
• Blackberries
• Cane Sugar
• Cinnamon
• Lemon (will use juice)
• Butter
• Cream
• Baking Powder
• Salt
• Flour
There are no eggs in this recipe.
First make the fruit mixture.
You will need some fresh blackberries. They grow wild around our homestead and the children love to pick them. The red ones are not as ripe as the black ones but will still be tasty in the cobbler.
Remove all stems and leaves and rinse well. Then transfer the blackberries into a saucepan.
Squeeze the juice from 1 lemon into the pan (you may want to use a strainer so you don’t end up with lemon seeds in your cobbler). Add butter and a dash of cinnamon.
Last goes in the sugar. Mix and set heat on medium. Stir and let simmer until all ingredients are melted and combined. Set aside.
Next make the batter. In a mixing bowl combine melted butter salt, sugar and baking powder.
Stir in cream. We use raw cream from our Jersey cow. You can use heavy whipping cream. Add flour.
Stir this by hand. Never beat. The batter will be thick. Spread the batter in the bottom of buttered deep dish. Pour the warm berry mixture on top of the batter.
Sprinkle a little sugar on top of the berries. Bake for 40 minutes, or until golden brown.
You will not regret making this one! Fabulous!
Perfect Blackberry Cobbler
Fruit Mixture:
2 cups fresh blackberries
3/4 cup cane sugar
Juice from 1 lemon
2 tablespoons butter
Dash of cinnamon
Batter:
2 tablespoons melted butter
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup heavy whipping cream
3/4 cup flour
Preheat oven to 340 F. Butter deep-dish casserole; set aside.
Remove stems and leaves from blackberries and rinse.
For the Fruit Mixture: In saucepan, combine berries, sugar lemon juice, butter and cinnamon; heat on medium until melted. Set aside.
For the Batter: In separate bowl, combine melted butter, sugar, salt and baking powder. Add cream and stir. Stir in flour.
Spread batter into prepared pan. Pour fruit mixture over batter. Sprinkle fruit mixture with sugar. Bake for 40 minutes, or until golden brown.
This cobbler will reverse itself during baking. The crust will beautifully rise to the top and the berry mixture will sink to the bottom. The end result is just what a cobbler should be. Enjoy!
