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Carolina Blackberry Cobbler

Source of Recipe

From "The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"Blackberries grow wild in upstate South Carolina, where my grandparents lived. I still remember carrying buckets of blackberries back to the house with scratched-up arms and legs. It was all worth it when my grandfather turned them into this blackberry cobbler, and it's still a dessert we enjoy every summer. The scoop of vanilla ice cream on top is a must!"

List of Ingredients

Blackberry Filling:
â—¦ 6 cups fresh blackberries
â—¦ ¼ cup brown sugar
â—¦ ¼ cup sugar
â—¦ 2 tablespoons cornstarch

Cobbler Topping:
â—¦ 2 cups all-purpose flour
â—¦ 1 ½ cups plus 2 tablespoons sugar, divided
â—¦ 1 tablespoon baking powder
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon cinnamon
â—¦ ½ teaspoon ground ginger
â—¦ 1 tablespoon vanilla extract
â—¦ ½ cup butter, melted
â—¦ ¾ cup milk


Recipe

Blackberry Filling:
Preheat oven to 350 degrees F. Prepare a 9 by 13-inch baking dish with nonstick cooking spray. Wash the blackberries and drain. In a large mixing bowl, toss the blackberries with both sugars and cornstarch to coat evenly. Spread berries in baking dish.

Cobbler Topping:
In a mixing bowl, stir together flour, 1 ½ cups sugar, baking powder, salt, cinnamon, and ginger. Stir in vanilla, butter, and milk until combined—it will be slightly lumpy.

Spoon the batter over top of the blackberries and sprinkle with remaining 2 tablespoons of sugar (turbinado or sanding sugar works well, too). Bake 50 to 55 minutes or until golden brown. Serve warm with a scoop of ice cream.

Makes 6 to 8 servings