Sticky Summer Cobbler

The smell of wild British blackberries in August is my favorite.  I love how after picking them their sweet dark scent lingers on my fingers and in the palms of my blue-black stained hands.  No wonder the perfumers at Jo Malone have tried to capture this scent.  It’s the sweetest, most luscious fragrance of high summer.

Which is why I feel lucky to have a garden full of rampant bramble bushes.

garden

 

Today was the first day of the season that I took Helena out to pick blackberries.  It’s still early so most of them have yet to reach their peak, but I couldn’t wait.  I had to gather those that were ready.  Their perfume, especially in the sunshine, was too strong to be ignored.  All I could think of when gathering the fruit was Seamus Heaney’s poem, “Blackberry Picking.”

Greedy Guts Helena ate a third of our berries before we got back inside.  So I decided to use some of the raspberries her grandparents picked at Peterley Manor last weekend in my cobbler as well.

Last year, I posted a blackberry cobbler recipe that was assembled like a lasagne by layering pastry cut outs between layers of fruit.  The recipe below is not like that.  Instead it’s made with a batter and I love how soft and sticky it is.  My husband said it reminded him of an old English pudding.  I hope you like it.

Ingredients:

2 cups blackberries

1 cup raspberries

zest of half a lemon

1 1/2 teaspoon vanilla extract

approximately half a stick of butter

3/4 cups flour

1/4 cup cormnmeal

pinch of salt

2 teaspoons baking powder

1/2 cup + 4 tablespoons sugar

1/2 cup milk

1/2 cup plain yogurt

Method:

Preheat the oven to Gas 4/350ºF/180ºC.

Rinse and drain your berries.

raspberries up close raspberries sieve of brambles

Put the butter in your baking dish.

butter

Melt the butter for a few minutes in the oven as you prepare the fruit mixture.

Tip your berries into a medium mixing bowl.  Add 2 tablespoons of the sugar, the zest of half a lemon, and 1/2 a teaspoon of vanilla.  Gently mash the fruit but be careful not to turn it into pulp.  All you want to do is release some of the juices.  Once this is done, set the bowl aside.

mashed berries

 

In another bowl, combine the flour, cornmeal (this gives the cobbler its sticky chewiness), salt, baking powder, 1/2 cup + 2 tablespoons of sugar, 1 teaspoon vanilla extract, milk, and yogurt.  Add the melted butter and stir until combined.

Pour the batter into your baking dish.  Then spoon your fruit mixture on top of it.

 

2014-08-04 18.07.14

Bake for about 40 minutes or until golden brown.  Serve with your favorite creamy topping.  Mine for this is bourbon vanilla ice cream.

serving

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Blackberry Cobbler

We all know the idiom “When life gives you lemons. . .”  That said, this summer has given us an abundance of blackberries.  Which is why I’m making cobbler.  Well that and because my friend, Miss Danielle Bell of de Porres, told me I should.  When I told her of the surfeit we had and asked whether I should make preserves or pies, she answered with a resounding “COBBLER!”  As her sentiment was strongly supported and echoed on my Facebook wall, I thought I better listen.  Below is the recipe I used this evening based on her instructions.  Let me tell you she is a lady whose word is to be heeded.

Ingredients:

1/2 recipe of Only the Best Brisée Ever

4 cups of blackberries

the zest of 2 small lemons and part of your knuckles if you’re not careful like me (Here’s my public service announcement:  Do not drink and zest.)

1/2 teaspoon vanilla bean paste or extract

1/2 cup Demerara sugar

1/2 cup granulated sugar

freshly grated nutmeg (I only went the length of the grater 4 times.  Just enough for a little exotic dust.)

egg wash

Method:

Preheat your oven to 450F/230C/Gas 8.

In a large bowl, mix all your ingredients together except for the berries.  Those you will gently stir in and coat once everything else has combined.  Otherwise, you’ll beat your berries to a pulp.  You don’t want that.

nutmeg

berry mixture

Set the bowl aside.

Divide your dough into three sections.  Two of equal size and small one for rolling cut outs you’ll put on top.

Roll the first piece so it’s large enough to line the bottom of your dish.

1st layer

Spoon a layer of fruit on top of that.

2nd layer

Now do another layer of dough followed by another layer of fruit.  After that, place your cut outs on top and brush with the egg wash.

cut outs with egg wash

Bake for 20 minutes then turn down the heat to 375F/190C/Gas 5.  Continue baking for another 45 minutes or until golden brown and bubbling.

finished cobbler

Serve warm with vanilla ice cream, whipped cream, or Greek yogurt.