Where the Crawdads Sing Blackberry Cobbler with Hard Cream
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!
- ¾ cups sugar
- ¾ cups water
- 4 cups blackberries 18 oz
- 2 tbsp flour
- 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
- 1 cup heavy whipping cream
- 1 tbsp bourbon
- 2 tbsp sugar
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”.
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.