NOTE: Unlike formally handcrafted pies and cakes, the technical definition of a “cobbler,” is a dessert that looks slightly “cobbled together” often with fruit bleeding through in spots. While doing some research, I discovered that as a recipe, cobblers have been around for several hundred years, and that there are three basic kinds of cobbler, all of them without a bottom crust. The first one has more of a pie dough crust on top. The second formula has a top layer that is more like dry biscuits atop the fruit. This particular recipe, which is of the third variation, has more of a “poured on” cake batter for the crust. This is excellent and easy to make. It has three layers of flavor: the bold vanilla of the cake topping, the tangy taste of lemon juice and lemon peel, and the tartly distinctive flavor of the fresh blackberries as well. This could also be made with a mixture of berries: raspberries, blueberries, and blackberries. If you want to take a “Walk on the Wild Side,” you can even make this with gooseberries, marionberries, loganberries, or lingonberries—or any combination.
The Blackberries:
– 1/2 cup Sugar
– 2 tablespoons Corn Starch
– 4 cups fresh Blackberries
– 1/4 cup melted Butter
– 1 teaspoon Lemon Zest
– 1 tablespoon Lemon Juice
– 1/4 teaspoon Ground Cinnamon
Additionally:
– 2 tablespoons of Olive Oil or other cooking oil
The Topping:
– 2 1/2 cups Flour
– 1 1/2 cup Sugar
– 1 tablespoon Baking Powder
– 1 teaspoon Salt
– 1 1/2 cups Milk
– 1 Whole Egg
– 1 tablespoon Vanilla Extract
– 1/4 cup Melted Butter
Directions
Preheat oven to 350 degrees Fahrenheit. With olive oil or other cooking oil, lightly coat the interior of a 9” x 13” inch glass or other baking dish. In a small mixing bowl, combine 1/2-cup sugar with the cornstarch.
In a large mixing bowl, place the washed blackberries, and drizzle them with a 1/4 cup of melted butter. Add the cornstarch and sugar, cinnamon, lemon zest, and the lemon juice. Toss them together with a large spoon, until the berries are coated evenly. Spread the blackberries into the baking dish.
In the large mixing bowl the berries were in, combine the 2 ½ cups of flour, 1 1/2 cups sugar, baking powder, and salt; stirring until evenly blended. Stir in the milk, egg, and vanilla extract. Pour the topping mixture evenly over the blackberries in the baking dish. Drizzle the extra 1/4-cup melted butter on top of the uncooked topping.
Place the baking dish in the preheated oven and bake until the crust is golden brown, which should take from 50 minutes to an hour according to the oven you use.
This is great dessert served warm with vanilla ice cream, or whipped cream on the side. It is also a recipe that can be made ahead of time, and taken to a party, as the cake-like topping will make it solid enough to travel.
– 1/2 cup Sugar
– 2 tablespoons Corn Starch
– 4 cups fresh Blackberries
– 1/4 cup melted Butter
– 1 teaspoon Lemon Zest
– 1 tablespoon Lemon Juice
– 1/4 teaspoon Ground Cinnamon
Additionally:
– 2 tablespoons of Olive Oil or other cooking oil
The Topping:
– 2 1/2 cups Flour
– 1 1/2 cup Sugar
– 1 tablespoon Baking Powder
– 1 teaspoon Salt
– 1 1/2 cups Milk
– 1 Whole Egg
– 1 tablespoon Vanilla Extract
– 1/4 cup Melted Butter
Directions
Preheat oven to 350 degrees Fahrenheit. With olive oil or other cooking oil, lightly coat the interior of a 9” x 13” inch glass or other baking dish. In a small mixing bowl, combine 1/2-cup sugar with the cornstarch.
In a large mixing bowl, place the washed blackberries, and drizzle them with a 1/4 cup of melted butter. Add the cornstarch and sugar, cinnamon, lemon zest, and the lemon juice. Toss them together with a large spoon, until the berries are coated evenly. Spread the blackberries into the baking dish.
In the large mixing bowl the berries were in, combine the 2 ½ cups of flour, 1 1/2 cups sugar, baking powder, and salt; stirring until evenly blended. Stir in the milk, egg, and vanilla extract. Pour the topping mixture evenly over the blackberries in the baking dish. Drizzle the extra 1/4-cup melted butter on top of the uncooked topping.
Place the baking dish in the preheated oven and bake until the crust is golden brown, which should take from 50 minutes to an hour according to the oven you use.
This is great dessert served warm with vanilla ice cream, or whipped cream on the side. It is also a recipe that can be made ahead of time, and taken to a party, as the cake-like topping will make it solid enough to travel.