Blackberry Cobbler with Coarse Sugar

Serves 10 in about 1 hour. Blackberries* goes in first, and buttermilk finishes the pot.

Ingredients

• 3 pounds blackberries* (approx. 10 cups)
• 1 cup brown sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour, spooned & leveled
• ½ cup granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 9 tablespoons unsalted butter, cold, cubed
• ¾ cup buttermilk, cold
• 2 tablespoons buttermilk
• 2 tablespoons coarse sugar (or granulated)

Method

1. In a large mixing bowl, fold the berries, brown sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Smooth filling evenly into prepared baking dish.
2. In a second large bowl, whisk together the flour, sugar, baking powder, and salt.
3. With a pastry cutter (or two forks), cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). You could also use a food processor (quick pulses).
4. Mix in ¾ cup buttermilk. Stir until just combined.
5. Take a handful of dough and gently flatten (not too flat) to make a disc. Set dough discs over the top of the blackberry filling (you don't need to be perfect, and do leave some gaps for the blackberry filling to peek through) covering most of the filling.
6. Brush the tops of the biscuit dough with buttermilk and then sprinkle with coarse sugar.
7. Cook for 45-60 minutes, or until filling is bubbling and biscuit topping is light golden brown and cooked all the way.
8. Set the baking dish on a wire rack to cool for 5-10 minutes before serving. Plate warm blackberry cobbler with a scoop of vanilla ice cream or whipped cream.

More dessert ideas are in the dessert collection.