Blackberry desserts are a summertime favorite in our home, from pies and cheesecakes to homemade ice cream and sorbet. But nothing is quite like a rustic blackberry cobbler, a nostalgic treat that conjures memories of summer days spent berry picking, our efforts rewarded with this sweet warm dessert.
This delicious blackberry cobbler recipe from our friends at Jordan Winery reminds me of the one my Grandma used to make many summers back - a sweet blackberry filling topped with rich, buttery biscuits. It’s a comforting summertime dessert that warms the heart and soul.
Chef Knoll’s Blackberry Cobbler
Jordan Winery’s Executive Chef Todd Knoll picks berries fresh from their Sonoma wine country garden for his cobbler. If you’re entertaining, bake your cobblers in individual ramekins for an elegant presentation.
For the dough:
2 cups all-purpose flour
¾ cup corn flour
2 tablespoons baking powder
¼ teaspoon salt
½ cup sugar
Zest from ½ orange
8 ounces cold butter, cut into small cubes
1 ¼ cup heavy cream
Sugar for sprinkling
For the filling:
4 cups blackberries, fresh
1 cup sugar
4 tablespoons all-purpose flour
½ teaspoon cinnamon, ground
Juice from ½ lemon
Preheat oven to 350° F.
For the dough, sift together all dry ingredients, including orange zest. Add cold butter and mix together until sandy in texture. Mix in cream, reserving 2 tablespoons for brushing dough pieces. Roll out dough onto a floured surface and cut into desired shapes (approximately 1”-2” in diameter). Brush cut out shapes with reserved cream and sprinkle with sugar.
For the filling, mix together all ingredients in a bowl until combined. Fill ramekins or other single-serve, oven-safe dishes with filling mixture and arrange dough shapes on top. Bake until bubbling and tops are lightly browned (approximately 20-25 minutes).
Serve warm or cool.