It’s blackberry season! …No, not the BBM kind of blackberry. I’m talking about nature’s blackberry.
Blackberries are totally underrated. Sure, they’re a little tart and not as sweet as their raspberry or blueberry cousins, but once they’re paired with a little sugar, you can’t get enough of them.
In case you’re not fluent in culinary language and are wondering what the heck a cobbler is, cobblers are more or less like pies…the main difference is that instead of pie crust, you make this pastry dough type thing (which takes approximately 10 seconds to make), slap it on top of the filling, and you’re good to go. Easy, right?
I decided to make mini-cobblers because I figured it would be cuter. I mean, seriously…the ramekins just made them over-the-top cute.
This cobbler is easy and delicious.
And in case you were wondering…the best way to eat a cobbler is with a giant spoon.
Mini Blackberry Cobblers
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup boiling water
- 2 tablespoons cornstarch
- 1 cup sugar
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 4 cups fresh blackberries, rinsed and drained
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
- In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries.
- Transfer to a skillet, and bring to a boil, stirring frequently.
- Evenly distribute sauce mixture to 8 ramekins.
- Drop dough on top of mixture in the ramekins by spoonfuls.
- TO AVOID A MESS, place ramekins on a baking sheet before baking.
- Bake 15-20 minutes in the preheated oven, until dough is golden brown.
slightly adapted from allrecipes.com