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.

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