One of the many things I miss about living in the PNW (that’s Pacific Northwest) is how easy (and free) it is to get your hands on ridiculous quantities of blackberries. They’re like weeds and grow everywhere and you don’t even have to go far off the beaten path to find them they grow along the side of the road. To make this week’s recipe, you just need to get a hold of blackberries, fresh, frozen, foraged or otherwise.
We hosted our first bbq of the summer this past weekend and I wanted a dessert that’s easy to serve to a crowd, can be made ahead and reminds me of summer. Blackberries, cobbler and corn remind me of summer and cobblers are great crowd friendly make ahead desserts. Since blackberries pair really well with corn, I decided to make a corn biscuit top.
As I mentioned, this was designed to feed a crowd so adjust your quantities accordingly. I used a combination of fresh and frozen blackberries. This recipe will serve 8.
Blackberry Cobbler with Corn Biscuit Top
- 8 cups of blackberries (if using frozen, thaw the berries and retain the liquid)
- 1/4 cup tapioca starch
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- pinch of salt
Corn Biscuit top
- 1 cup AP flour
- 1/2 cup yellow corn meal
- 1 cup freeze dried corn (ground)
- pinch of salt
- 1/4 cup sugar
- 4 TBS chilled butter (cut into cubes)
- 3/4 cup of buttermilk or plain yogurt
- 1 tsp baking powder
Place all ingredients in a large mixing bowl and let sit for an hour or overnight. Preheat oven to 350F.
Combine flour, cornmeal, freeze dried corn, salt, sugar, baking powder and chilled butter in the bowl of a food processor and pulse until butter forms little pea sized balls. Slowly add in buttermilk/yogurt (you may not need all of it) until dough just starts to come together. The dough will be fairly loose and sticky and that’s ok.
Spray a 2 quart (deep dish) casserole with cooking spray and fill with berry mixture. Using a Table spoon that’s been sprayed with cooking spray, drop dollops of biscuit batter across the top of the berries.
Place casserole dish on a foil lined baking sheet and bake at 350F for 1 hour or until middle portion of the cobbler is bubbling. If top starts to brown too much over with aluminum foil. The cobbler can be served warm, room temperature or cold and pairs well with ice cream.