Sunday, April 24, 2011
Blackberry (or Peach!) Cobbler
I have baked this cobbler twice- once with peaches and once with blackberries. Both cobblers were exceptional! I had never seen a cobbler recipe where you pour the fruit on top of the batter, but the batter just rises right up!
The top of the cobbler is lightly crisp, and the rest has that wonderfully soft, chewy texture that I love so much. Make sure you use peaches with no sugar added if you are using frozen peaches.
1/2 cup (1 stick) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup whole milk
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees.
2. Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.
3. Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.
4. In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries over the batter, avoiding the edges.
5. Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.