This recipe appears in:Weekend Baking Project: Blackberry Cobbler
We've all eaten leftover dessert for breakfast (um, right?), but some mornings only a fresh batch will do. Cobbler may not be standard brunch fare, but it should be. As far as I can tell it's no more decadent than most of the muffins out there, and it's usually much, much more delicious. Although a spoon, a dollop of yogurt, and a mug of coffee are all you really need to enjoy a pan of berries and biscuits before you've changed out of pajamas, for guests you could serve petite portions alongside scrambled eggs and bacon for an unexpected treat.
About the author: Robin Bellinger is a freelance editor and shameless cookie addict. She lives in San Francisco and blogs about what she feeds her husband and her daughter at home*economics.
- 3 pints blackberries
- 1/3 cup plus 1 1/2 tablespoons sugar
- 1 1/2 cups plus 1 1/2 tablespoons flour
- Scant 1/2 teaspoon salt
- 2 1/4 teaspoons baking powder
- 6 tablespoons unsalted butter
- 3/4 cup whipping cream
- Plain yogurt, heavy cream, or whipped cream to serve
Preheat the oven to 375°F. In a 9-by-13-inch baking dish, toss the berries with 1/3 cup sugar and 1 1/2 tablespoons flour. Let stand while you make the dough.
In a bowl, whisk the remaining dry ingredients together well. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. (The dry ingredients can be prepared ahead--even several days ahead--and kept refrigerated. Add the cream when you are ready to bake the cobbler.)
Make patties of the dough, 2 1/2 inches wide and 1/2-inch thick. You can also pat the dough out 1/2 inch thick and cut with a cookie cutter or knife. Arrange the patties over the top of the dish of berries and bake 35 to 40 minutes, until the biscuits are brown and the berry juices bubble thickly.
Serve warm with a spoonful of yogurt, cream, or whipped cream.