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.
32blackberries32 onces frozen blackberries
12blackberries12 onces fresh blackberries
0.25cuporange juice1/4 cup orange juice
1cupbrown sugar1 cup firlmy packed light brown sugar
1tbspvanilla extract1 tablespoon vanilla extract
0.25tspcardamon1/4 teaspoon ground cardamon
0.25tsporange peel1/4 teaspoon orange peel
0.25cupcorn starch1/4 cup corn starch
3tbspswater3 tablespoons water
1.5cupunbleached all purpose flour1 1/2 cup unbleached all purpose flour
0.25cupsugar1/4 cup + 1 tablespoon sugar
1.5tspbaking powder1 1/2 teaspoon baking powder
0.5tspsalt1/2 teaspoon salt
6tbspsunsalted butter6 tablespoons chilled and cut into samll pieces unsalted butter
0.5cupwhipping cream1/2 cup heavy whipping cream
1tbspsanding sugar1 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.