Blackberry Cobbler

 

Note: You can use any berry you like for this recipe OR you can make a Sweet Berry Cobbler out of it by using different types of berries for this one dish.

For the filling:

12 oz of Blackberry, fresh or frozen and thawed, drained. (Or use other types of berries)

3 ripe peaches, apricots or nectarines, OR use 3/4 cup of preserves instead

1 cup blackcurrent or other berry juice

2 table lemon juice

1/3 cup sugar

1/2 table vanilla or plain sugar

3 teas. heaping of cornstarch/cornflour

For the dough:

1 1/3 AP flour

1/4 cup sugar

1 1/2 table. vanilla sugar or 1 1/2 teas. vanilla extract

1 table. baking powder

1 pinch of salt

1 lemon, zested

1 teas. cinnamon

3 1/2 oz cold butter

1 egg

2 table. crème fraîche

1/3 cup milk

  

*If you cannot get Crème fraîche use sour cream or Greek yogurt instead.

 

Also:  

Powdered or icing sugar, for dusting

Vanilla custard, ice cream or whipped cream for serving

To make the filling:

Pick through the berries and throw away any bad one's in the batch. If using large berries like a strawberry then quarter them. Peel, half and remove the stone of the peaches and finely dice if using.

Bring the blackcurrent juice, lemon juice, sugar and vanilla sugar to a boil. Simmer on low heat for 10 minutes to reduce it. Dissolve the cornstarch in a little cold water and whisk it into the simmer juice, whisking constantly and quickly too prevent lumps. Stir in all of the berries and peaches or preserves (if using) and remove from heat. Let cool. The cooled mixture should be thick. If not, heat and add more cornstarch slurry to thicken and let cool off again.  Remove the fruit our of the sauce and add to an oven proof dish or 6 small potpie pans. 

Preheat oven to 350F or 180C. 

 

To make the dough:

Combine flour, sugars, cinnamon, salt, baking powder, lemon zest. Dice cold butter and rub into the flour until it resembles course crumbs.  

In another bowl, whisk the egg and crème fraîche together in a measuring jug. Add enough milk to make 3/4 cup or 180 ml. total. Stir the egg mix into the flour gradually until well incorporated. Spoon the dough with a regular table spoon over the fruit. Make sure to leave little spaces in-between the dough dollops. 

Bake for 35 to 40 minutes or until the dough is cooked and golden brown. Remove from oven and let cool awhile before serving. Top with powdered sugar. Best served luke warm but not scalding hot. 

Top with vanilla custard, ice cream or whipped cream for serving if desired. 

 

 Source: Fairytale Baking