So here it is!!!
And on a side note, it’s oddly not that filling (a good and bad thing of course) so….yeah…we ate a lot.
Oh and these guys? $1.50 a package. Whaaat? I bought every last one of them.
Blackberries, well any berries, can transform into such amazing yummy things. I couldn’t believe how beautiful and delicious the filling was. Truly, the color was so vibrant. With a little sugar, vanilla, cornstarch and water you can turn something that is dark blue/purple/black into MAGENTA – my new fav color. I have a wedding coming up and I’m thinking I need to go find myself a magenta dress. If you see any…let me know.
I mean come on. Prettiest dessert ever.
It lasts pretty well too. I kept thinking the crust would get soggy and it really doesn’t. I can’t explain why but I’ll take it. It’s SO GOOD with vanilla ice cream. The creaminess pairs well with the rich, sweet and tangy sauce.
My inspiration came from this peach cobbler recipe. I just made a different filling. I am thinking raspberries and blueberries are next on the list. OR maybe I will just mix all the berries and have a party.
Cancel your plans for the weekend because you’re making this!
- 5 cartons blackberries
- ¾ cup granulated sugar
- Juice of ½ lemon
- 2 teaspoons vanilla
- 2 tablespoons cornstarch
- ¼ cup cold water
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 tablespoons brown sugar
- 1 stick (8 tablespoons) unsalted butter, cut into small pieces
- 1⅓ cups buttermilk
- 4 tablespoon brown sugar, for topping
- Whipped cream or vanilla ice cream
- Preheat oven to 425 degrees and grease a 9×13 inch baking pan.
- In a small bowl, mix the cornstarch in water until it dissolves.
- In a large sauce pan, add all of the filling ingredients including the cornstarch/water mixture. Place over medium heat and bring to a slight bowl/simmer. Simmer until thickened and syrupy, about 5 minutes.
- While the filling is thickening, make the crust by combining all dry ingredients in a large bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
- Pour the blackberry filling into the pan and top with crust mixture. Sprinkle 4 tablespoons of brown sugar on top. Bake for 20 minutes until crust is golden brown. Let cool and serve with vanilla ice cream or whipped cream.
Source: Stuck on Sweet, Cobbler Crust: Food Network, Filling Recipe: Stuck on Sweet