Blackberry cobbler dessert recipe webhero2015 0241 « back to recipes

Blackberry Cobbler

A summertime favorite at Jordan harvest lunches, this cobbler recipe uses fresh blackberries from our Sonoma wine country garden. The richness of the buttery dough and brightness of the sweet blackberries makes for the perfect ending to a meal. Single-serve desserts also offer an elegant presentation.

Ingredients

For the dough

  • 2 cups all-purpose flour

  • ¾ cup corn flour

  • 2 Tbsp baking powder

  • ¼ tsp salt

  • ½ cup sugar

  • Zest from ½ orange

  • 8 ounces cold butter, cut into small cubes

  • 1 ¼ cup heavy cream

  • Sugar for sprinkling

For the filling

  • 4 cups blackberries, fresh

  • 1 cup sugar

  • 4 Tbsp all-purpose flour

  • ½ tsp cinnamon, ground

  • Juice from ½ lemon

Ingredients

For the dough

  • 2 cups all-purpose flour

  • ¾ cup corn flour

  • 2 Tbsp baking powder

  • ¼ tsp salt

  • ½ cup sugar

  • Zest from ½ orange

  • 8 ounces cold butter, cut into small cubes

  • 1 ¼ cup heavy cream

  • Sugar for sprinkling

For the filling

  • 4 cups blackberries, fresh

  • 1 cup sugar

  • 4 Tbsp all-purpose flour

  • ½ tsp cinnamon, ground

  • Juice from ½ lemon

Instructions

serves 4

Preheat oven to 350°. 

For the dough, sift together all dry ingredients, including orange zest. Add cold butter and mix together until sandy in texture. Mix in cream, reserving 2 tablespoons for brushing dough pieces. Roll out dough onto a floured surface and cut into desired shapes (approximately 1”-2” in diameter). Brush cut out shapes with reserved cream and sprinkle with sugar.

For the filling, mix together all ingredients in a bowl until combined. Fill ramekins or other single-serve, oven-safe dishes with filling mixture and arrange dough shapes on top. Bake until bubbling and tops are lightly browned (approximately 20-25 minutes). Serve warm or cool.