When we think of summer desserts, blackberry cobbler is the first on our mind… Top it off with vanilla ice cream…. well we are in heaven. Although I am and I am sure I am not alone, getting excited for fall and back to our routine, there is always time to enjoy a slice of blackberry cobbler.
Loads of sweet tender blackberries with sugar, cardamom, and orange peel. Each bite is filled with sinful sweetness. What a better way to end the summer!!! Easy to make and easier to enjoy this is the perfect dessert to bring to any end-of-summer party.
The sweet blackberries are slowly cooked in Lodge cast iron skillet, the best in my book for this recipe.
The top crumble is sweet, tender, and tasty. You cannot stop just eating a slice or large spoonful, or in the case of my family, the slice is a quarter of the skillet. I have a very sweet tooth family, can you tell.
Enjoy every bite!
Blackberry Cobbler - Summer heaven
- 32 blackberries 32 onces frozen blackberries
- 12 blackberries 12 onces fresh blackberries
- 0.25 cup orange juice 1/4 cup orange juice
- 1 cup brown sugar 1 cup firlmy packed light brown sugar
- 1 tbsp vanilla extract 1 tablespoon vanilla extract
- 0.25 tsp cardamon 1/4 teaspoon ground cardamon
- 0.25 tsp orange peel 1/4 teaspoon orange peel
- 0.25 cup corn starch 1/4 cup corn starch
- 3 tbsps water 3 tablespoons water
- 1.5 cup unbleached all purpose flour 1 1/2 cup unbleached all purpose flour
- 0.25 cup sugar 1/4 cup + 1 tablespoon sugar
- 1.5 tsp baking powder 1 1/2 teaspoon baking powder
- 0.5 tsp salt 1/2 teaspoon salt
- 6 tbsps unsalted butter 6 tablespoons chilled and cut into samll pieces unsalted butter
- 0.5 cup whipping cream 1/2 cup heavy whipping cream
- 1 tbsp sanding sugar 1 tablespoon sanding sugar
- Preheat oven to 375°.
- In a 10 – inch cast iron skillet, stir together the blackberries, brown sugar, orange juice, vanilla, cardamom and orange peel over medium-high heat. Bring to a simmer, and cook until juice is released from blackberries and mixture is hot and bubbly, approximately 10 minutes.
- In a small bowl, whisk together cornstarch and 3 tablespoons water. Slowly add to berry mixture, stirring to combine. Cook until thickened, about 3 minutes. Remove from heat.
- In a medium bowl whisk together flour, sugar, baking powder and salt. Add butter. Combine with fingertips until crumbly. Add cream and stir gently until biscuit like dough forms.
- Tear dough into 3-inch round pieces: arrange over berries. Sprinkle with sanding sugar.
- Bake until topping is lightly browned, 30 minutes.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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