Blackberry Cobbler
A delicious Southern cobbler full of blackberries and served with Bourbon cream. A recipe for the dessert Kya shares with Jodie. If your book club is looking for food ideas for Where the Crawdads Sing, look no further!
Ingredients
Filling:
- ¾ cups sugar
- ¾ cups water
- 4 cups blackberries 18 oz
- 2 tbsp flour
Crust:
- 2 cups flour
- ¼ cup sugar
- ½ tsp salt
- 2 tsp baking powder
- ½ cup butter cold and cubed
- ¾ cup milk
- 1 egg for egg wash
Hard Cream:
- 1 cup heavy whipping cream
- 1 tbsp bourbon
- 2 tbsp sugar
Instructions
- Preheat the oven to 375 degrees.
For the filling:
- In a medium sauce pan, heat the water and sugar on medium-low until the sugar dissolves, stirring constantly.
- Add in blackberries and flour. Increase the heat to medium and cook for 10 minutes, stirring occassionally.
- Set aside to cool while you prepare the dough.
For the crust:
- In a large bowl, mix together the dry ingredients.
- Using a fork or a pastry cutter, cut in the cubed, cold butter until a dry crumble mix is achieved.
- Add in the milk slowly. Mix until a dough forms. You may not need all of the milk. The dough should not be too wet or it will be very sticky.
- Turn out the dough onto a floured surface and roll it into the size and shape of your baking dish and to a thickness of between ¼” and ½”.
To finish:
- Pour the blackberry filling into a 2-2.5 qt baking dish.
- Place the dough on top of the filling.
- Brush with the egg wash.
- Bake for 40 minutes or until the crust is golden brown and set.
- Once cooled, combine the ingredients for the hard cream in a separate bowl and whisk together. Spoon over servings of the cobbler.
