Blackberry Cornmeal Cobbler
Bubbly blackberries under a tender cornmeal topping with crisp golden edges.
Steps
- 1
Preheat oven to 375°F (190°C). Lightly butter a small baking dish.
- 2
Toss the blackberries in the baking dish with the sugar and lemon juice.
- 3
In a bowl, whisk together the flour, cornmeal, baking powder, and salt.
- 4
Work the butter into the dry mixture with your fingertips until you have small clumps, then stir in the buttermilk just until a shaggy dough forms.
- 5
Drop spoonfuls of the topping over the fruit, leaving a few gaps for the juices to bubble through.
- 6
Bake for 30 to 35 minutes until the topping is golden and the fruit is thick and bubbling.
- 7
Let cool for 10 minutes before serving, ideally with vanilla ice cream.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Add a pinch of cinnamon or cardamom to the topping if you want a warmer finish.
- Sprinkle coarse sugar over the dough before baking for a little sparkle and crunch.
- Swap half the blackberries for blueberries when the berries you have are especially tart.
- A spoonful of lightly whipped cream works just as well as ice cream if you want something softer.