Next to banana pudding, there might be no other dessert that says, “It’s summer in Texas,” like Blackberry Cobbler. Where I grew up, blackberries grew the entire length of our fence line and in the wooded lot across the road. We’d come in with a bowl full of berries and mom would make cobbler for dessert. We’d sit on the front porch and eat our cobbler with melty scoops of vanilla ice cream. And then we’d run around the yard trying to catch “lightning bugs.”

This Blackberry Cobbler is the final dish in our recipe feature of Big Bowl of Love, by Cristina Ferrare. The filling is a simple mixture of fresh blackberries paired with lemon zest. Blackberry and lemon is a wonderful combination. Lemon really brighten the flavors. There aren’t many times when a blackberry dish doesn’t benefit from some fresh lemon juice or zest.

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Blackberry Cobbler

Serve a scoop of your favorite vanilla ice cream over top of a bowl of warm cobbler.

Ingredients

• For the filling:
• 6 cups blackberries
• 1/3 cup sugar
• 1 Tbsp flour
• 2 tsp lemon zest
• Pinch of salt
• For the topping:
• 1 1/4 cups flour
• 1/3 cup sugar
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg yolk, beaten
• 1/2 cup buttermilk
• 6 Tbsp unsalted butter, melted
• 1/2 tsp vanilla
• Fresh mint, for garnish

Instructions

1. Preheat oven to 375. Lightly grease a glass pie plate.
2. To make the filling, gently toss the blackberries with the sugar, flour, lemon zest, and salt in a large bowl until blended. Pour in to the prepared baking dish and set aside.
3. For the topping, stir together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. In another bowl, whisk the egg yolk, buttermilk, butter, and vanilla, blending well.
4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
5. Drop heaping spoonfuls of the topping onto the fruit filling, spacing them evenly over the surface. Don't worry if the topping doesn't cover all of the fruit.
6. Bake until a toothpick inserted into the topping comes out clean, about 45 minutes. The fruit should be bubbling and the topping browned.
7. Serve with a sprinkling of fresh mint.

Notes

Yields: 6-8 servings

Adapted from Big Bowl of Love

Estimated time: 1 hour

Reprinted from Cristina Ferrare’s Big Bowl of Love © 2011 by Cristina Ferrare. Permission granted from Sterling Epicure, an imprint of Sterling Publishing Co., Inc