When it comes to summer baking, there are a few rules: Usage seasonal products, prioritizing the minimum number of dishes, aiming to get the maximum flavour. This super easy recipe for blackberry cobbler check all the boxes and more. I know it can be a lot to turn the oven on in the summer, but trust me, this recipe is worth it. Growing up in Texas, I had my fair share of fruit chips, crumbs, and cobblers, (and Yes there is a difference) So I learned a thing or two about what takes this simple dessert to the next level.
It is true that you can replace the fruit with it Any cobbler recipe To embrace the season: strawberry and rhubarb cobbler in the spring, peach and raspberry cobbler in the summer, apple cobbler in the fall, and even sweet potato cobbler in the winter. For this cobbler recipe, I wanted to celebrate the bounty of fresh summer berries That bursts with flavor this time of year. And with just a few ingredient upgrades, this might just be the best blackberry cobbler recipe ever.
What goes into the stuffing of a Blackberry Cobbler?
When it comes to dessert cobblers, you only need a handful of ingredients—which makes for a super easy recipe that you can make on a whim. It also means thinking carefully about the ingredients to increase the flavour. Most cobblers use fruit, sugar and possibly some lemon juice for the filling, plus a spoonful of flour or cornstarch to thicken it all.
For this version, I’m making a small trade-off that makes a big difference. While you may lean heavily on lemons and lemon peel for most people fruit dessertsI do include an additional acidic ingredient: orange!
Personally, pairing oranges with any dessert comes in second hand to me. I prefer the sweet flavor the orange adds compared to the lemon which can sometimes taste a little too sweet for me. Try it in almost any dessert that uses lemon and I promise you will never go back.
Also note: You can adjust the amount of sugar you add to the filling. old age says Taste as you goThis is very true when there are very few components. Since the summer fruit is already very sweet, I will reduce the amount of sugar I add to the filling. In the fall and winter, I might add more. The same goes for lemon and orange juice. If you like more bite, add more. It’s really hard to spoil a cobbler’s filling, so trust your gut.
And yes, you can totally substitute the blackberries in this recipe for any other fruit you have on hand!
*Quick Tip: Save a plate to wash by tossing the fruit filling into the baking dish you plan to use!
How to make a blackberry cobbler topping:
There are some traditionalists who insist on making cobblers with biscuits. Others make a lighter layer like brownie instead. Personally, I like the topping mixture. It is easier just to stir together and pour the fruit for baking.
To make this version special and perfect for summer, I upgraded the plain batter to a cornbread-inspired batter by replacing part of the flour with cornmeal, also known as the second secret ingredient! If you don’t have cornmeal, just blend some polenta in a food processor to make the grains finer. Not only does doing this give the mixture a bit more texture, but the slightly sweet flavor of the corn makes it the perfect summertime dessert. But don’t worry if you don’t care – use all the flour if you prefer a simpler version with what you have on hand!
Plus, I love collapsing on some simple streusel to add more texture. Although this is optional, this extra touch takes this simple dessert to the next level by adding an extra touch of texture to the toppings.
How to provide Blackberry Cobbler service:
Do I eat cobbler as an excuse to eat More ice cream? Can. For me, there’s nothing better than letting a big scoop of ice cream melt into the cobbler and make it the ultimate dessert spoon. You can even get wild and use strawberry ice cream or jam to enjoy the summer vibe.
If you don’t have ice cream, I’ll also use whipped cream as an topping instead. And if you have leftovers, heat scoops of cobbler in the oven or microwave and top them with warm cream or milk for breakfast. I will not say …