A summertime favorite at Jordan harvest lunches, this easy blackberry 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. Using ramekins to make a mini blackberry cobbler for two or four people also offers an elegant presentation for the dessert course.



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.