serves 8
posted from The Blackberry Farm Cookbook by Sam Beall with permission
8 cups blackberries
1¼ cups sugar
Zest and juice of ½ lime
1 tablespoon cornstarch
1¼ cups all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon fine sea salt
6 tablespoons (3/4 stick) unsalted butter, cut into small cubes and chilled
¼ cup buttermilk
Preheat the oven to 350°F.
In a large bowl, toss together the blackberries, 1 cup of the sugar, and the lime zest. In a small bowl, whisk together the lime juice and the cornstarch until smooth. Drizzle the lime juice mixture over the blackberry and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the remaining ¼ cup sugar. Use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal. Make a well in the center of the dry ingredients. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture.
Bake the cobbler for 40 minutes, or until the blackberry filling is bubbling and the topping is golden brown. Let the cobbler rest for 10 minutes before serving.
Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.