Blackberries are, along with gooseberries, my favorite but rare summer treat… And my favorite summer dessert: blackberry cobbler. When we go to Pierrette’s house in the Lot, one of the kids’ favorite activities is picking blackberries. The advantage is that I am sure to keep them busy for at least 2 hours; the disadvantage is that blackberry picking always turns into “tasting,” and the baskets are much less complete than expected!
I also like to pick blackberries as the children do, but I especially like to eat them in cakes, pies… put them in a fruit salad… or mix them with vanilla ice cream. But my favorite blackberry dessert is the blackberry cobbler!
The cobbler is an American dessert made of fruits, covered with a yeast dough… and the blackberry cobbler, like the peach cobbler, is a typical dish of the South of the United States: the regions of Virginia, Georgia, North, and South Carolina. This Southern cooking, which is significantly influenced by the culinary tradition brought by the slaves, is very close to soul food… and the blackberry cobbler can also be found in the soul food cooking manuals.
blackberry cobbler serves 8
1/2 cup butter
4 cups blackberries
1 cup sugar
1 cup of flour
1 packet of yeast
1 cup of milk
1 teaspoon vanilla extract
a pinch of salt
preheat the oven to 180°.
put the butter in the mold or baking dish you will use for the cobbler and put it in the oven for 5 minutes so that the butter melts set aside the melted butter
prepare the dough :
mix the flour, yeast, and salt in a bowl
add the sugar, milk, and vanilla extract mix until you get a homogeneous dough
pour the melted butter on the preparation, mix > pour the blackberries in the bottom of the mold if the blackberries are acid, sprinkle them with 1 to 2 tablespoons of powdered sugar
pour the batter over the fruit and bake for about 45 minutes. The batter should be golden brown, and the tip of a knife should come out dry
serve hot or warm or at room temperature with whipped cream or vanilla ice cream