Classic, comforting blackberry cobbler, that can be made with fresh or frozen blackberries, with a bit of diced pear or apple. Make individual servings or one large dish.
4 1/2cupsblackberriesfresh or frozen blackberries that have been thawed and drained (about 1 1/2 pints, for fresh)
1cuppear or applepeeled, cored and diced, see Note 1
1/4cupwhite granulated sugar
1 1/2cupsall purpose flour
1/4cupgranulated white sugar
1 1/4tspbaking powder
1/2tspsaltreduce to 1/4 tsp if using salted butter
6Tbspbuttercold, cut into 6 pieces
1/2cupsour creamfull fat recommended
1largeeggmixed with 1 Tbsp water
White or turbinado sugarfor sprinkling top before baking
*If using frozen blackberries, you'll need to thaw them ahead in a colander, draining off and discarding any excess liquid, before mixing up the filling.
Preheat oven to 375F.
Prepare the filling by stirring together the filling ingredients.
4 1/2 cups blackberries, 1 cup pear or apple, 1/4 cup white granulated sugar, 4 tsp cornstarch, 1 tsp lemon juice
Divide filling between 5-6 ramekins or place it all into one larger baking, shallow baking dish, about 9x9-inches or similar size. Don't go too big with your baking pan, or your filling will be quite thin once cooked. So make sure the filling fills the pan nicely and has some height, as it will reduce in height after it is baked. Set aside while you make the cobbler dough.
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the butt and using your fingertips, rub the butter into the flour mixture until you have an even crumb, with some pea-sized pieces.
1 1/2 cups all purpose flour, 1/4 cup granulated white sugar, 1 1/4 tsp baking powder, 1/2 tsp salt, 6 Tbsp butter
In a measuring cup, stir together the sour cream, baking soda and vanilla. Pour the sour cream mixture into the flour mixture and use a fork to mix until the flour is moistened.
Pour dough out onto a floured work surface and pan dough into a flat round, then use a rolling pin to roll the dough out into about a 9-inch circle. Use a 3-inch biscuit cutter to cut rounds from the dough. Place one round on top of the fruit if using individual dishes, or cut 5-6 from the dough and place randomly over-top of the fruit if making one large dish.
Brush top of dough rounds with egg wash and sprinkle with a bit of white or turbinado sugar. Place the ramekins or baking dish on top of a baking sheet (to catch any bubble-overs).
1 large egg, White or turbinado sugar
Bake in preheated oven for 28-30 minutes or until fruit is bubbly and cobbler dough is golden.
1. I like to add a small bit of pear or apple to add some extra flavour and texture to the cobbler, as well as some natural sweetness. For apple, be sure to use a smaller diced, sweet apple, to ensure that the apple softens nicely. You can make this cobbler with just blackberries, if you prefer. Simply omit the pear or apple and increase the sugar in the blackberry filling to 1/2 cup.