There is literally nothing better during the summer than fresh berries. Considering this weekend is the official kick off of the start of the summer and most of us still are not able to do the kinds of things that we normally do to swing the summer into full gear (going to the shore, pool parties, for me doing a half marathon or 10k) this is the next best thing!
Cobbler is something that you have never had until you make it fresh or have it made for you fresh. Truthfully it is extremely simple and doesn’t take long either.
- 2 lbs fresh or wild blackberries (Never ever use frozen for this. Gotta be fresh for the juices)
- 2 tablespoons all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- 1 cup plus 2 tablespoons flour
- 3 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons of chopped unsalted butter diced
- 1/2 large egg beaten
- 1/4 cup plus 1 tablespoon buttermilk
- 1 tablespoon raw sugar for topping
Combine sugar, flour, cinnamon and ginger into a small bowl.
Combine blackberries, lemon. juice and vanilla into a large saucepan and stir. Stir in the dry ingredients over medium heat until the berries release their juices (About 15 minutes, stirring occasionally. When they are done pour evenly into a 9 inch baking dish and let cool while you make the topping.
Preheat oven at 350 degrees.
Next combine the four, sugar, baking powder and salt into a large bowl. Add the diced butter and mix together with until it has a grainy consistancy. Add the egg and the buttermilk and mix until a dough begins to form. Dust work space with flour and using a rolling pin, roll out dough. it doesn’t need to be thin, just enough to cover the berry mixture in the baking dish. Place over the berry mix. Melt the butter and brush over the top of the dough before sprinkling the top with the raw sugar.
Bake the cobbler in the oven for 40-45 minutes, until the top turns golden brown. Remove and let cool for 5 minutes. Serve with vanilla ice cream.
** left over can be cooled, covered and refrigerated for three days. Warm in oven again before serving.