Blackberry Cobbler Recipe
Ingredients
For the Filling:
- 6 cups fresh blackberries (or frozen ones that have been thawed and drained)
- 1 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ tsp ground cinnamon
For the Cobbler Topping:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup cold butter, cubed
- ⅔ cup cold buttermilk
- 1 tsp vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish.
- In a spacious bowl, lightly mix the blackberries with sugar, cornstarch, lemon juice, and cinnamon until they are thoroughly coated. Pour into the prepared baking dish.
- Whisk together flour, sugar, baking powder, and salt for the topping in a mixing bowl.
- Incorporate the cold butter using a pastry cutter or a pair of forks until the blend looks like coarse crumbs. This technique is crucial for achieving that perfect, flaky texture that American bakers love.
- Stir in buttermilk and vanilla extract just until combined. Don't overmix – a light hand yields tender results.
- Spoon dollops of the dough onto the blackberry mixture. Don't worry about covering every spot; the dough will spread as it bakes.
- Sprinkle with coarse sugar if desired.
- Bake for 45-50 minutes until the topping achieves a golden brown color and the filling is bubbling around the edges.
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