This Spring, they really started to take off.
For me, the first thing I think of when I see blackberries is cobbler. I just love the combination of tart/ sweet and cakey dough. The mind explodes with flavors and textures that instantly turn you into a kid. Served still warm from the oven with a little Vanilla ice cream and you'll quickly forget what you just had for dinner.
Blackberries are very good for you. 1 cup of blackberries has 7 grams of fiber and almost half the daily requirement of vitamin C. It ranks #1 in in-vitro anti-oxidants and its' compounds have been determined in scientific studies to help reduce certain types of cancer cells.
But let's be honest here:
We're making a cobbler.
With a cup and a half of sugar and a stick and a half of butter.
Don't eat this because you think it's healthy,
eat this because it's AMAZINGLY delicious.
|After the plant blossoms, the fruit starts growing. |
Green at first, changing to a raspberry color, then shifting to dark purple.
The phytochemical Anthocyanin is what gives the fruit its dark purple color and also contributes a slightly tart taste.
|Soon, little one. |
Soon you will join your siblings in a glorious union of sugar and butter.
|The fruit is ready to pick when it's uniform in color and a little soft to the touch. |
It should come off the plant with a gentle tug.
|Little lumpy bombs of berry bodaciousness.|
|There was more in this bowl before I thought to grab my camera.|
This is my third recipe for blackberry cobbler. The first recipe was a reverse-style, where the dough starts on the bottom, the second recipe was done in a cast iron pan and now this one: more of a traditional style, with a couple of twists thrown in.
For the filling:
3 cups of blackberries - rinsed and dried
1 tablespoon lemon juice
1/2 cup sugar
1/4 tsp cinnamon
3 Tbs corn starch
1 cup cold water
4 Tbs butter
For the dough:
1 cup flour
1 cup sugar
1 tsp baking powder
1/2 cup of butter - cold
1/2 cup cold water
Preheat oven to 350
Place the blackberries, sugar, cinnamon and lemon juice in a large saute pan.
|Add the cold water to the 3 tablespoons of corn starch and stir until it's dissolved.|
Add this cornstarch slurry to the pan and bring everything to a boil.
Stir the mixture until it starts to thicken, about two minutes.
Add the 1/2 stick of butter in little dollops around the dish.
For the dough:
In a large bowl, mix the flour, sugar, baking soda and salt together.
|Spoon the dough onto the top of the filling in random clumps.|
Then place the cobbler into the oven for 35-40 minutes, or until the dough turns a nice golden brown color.
|When ready, set aside to cool for AT LEAST 30 minutes. |
Remember, this stuff is like lava, and when it touches your skin it will burn a long time, so be careful!
|The dough comes out very light and cakey (it pays to use fresh baking powder) |
The berries are perfectly balanced. Not too sweet, not too tart.
|Grab a spoon and dig in!|