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Wild Blackberry Cobbler
Contributed by: Melinda
We pick wild blackberries at Frank's family's ranch in Forestville for this special dessert. They make
such good cobbler that we even invite people over just for dessert now. You'll break the bank if you try to make this with
fresh blackberries from the super market,
but you can use frozen or find a great spot for picking unsprayed fresh berries. Here are a couple otherwild blackberry recipes.
Need instructions for freezing fresh picked blackberries? Click here.
Double recipe shortcake cobbler topping made with
Soy Margarine and Soy Milk
8 cups fresh blackberries
2 - 4 tbl cornstarch
2/3 - 1 cup sugar
1 - 2 tsp melted soy margarine
sugar
1 small carton heavy cream (optional - omit for dairy free)
- Preheat oven to 375
- Gently combine berries, cornstarch and sugar in a large bowl. Make sure the cornstarch is evenly distributed
- Press shortcake dough into a rough rectangular shape. Cut down the center lengthwise, then cut across in about 2 - 3 inch widths. You should have between 12 and 16
biscuits
- Pour berry mixture into a 9 x 13 inch baking dish.
- Place biscuits on top, gently pressing down slightly into berries (not to immerse)
- Melt 1 - 2 tsp margarine and brush tops of biscuits. Dredge with sugar.
- Bake 45-55 minutes until berries are bubbly and hot and biscuits are nicely golden brown. If your biscuits brown too quickly, lay a piece of aluminum foil
over the top
- Allow to cool slightly. This is an excellent dish to serve still warm, but even room temperature the flavors are excellent.
- Serve in small bowls with a jug of heavy cream to drizzle (or pour if you're really decadent) over the top of each serving.
The consistency of the berry mixture will be like a lovely fruit gravy. I always serve this in small bowls or plates and spoon out a biscuit with some berries
and then take another spoonful of the berries and sort of spoon it over one side of the biscuit as a sauce.
When I pick the berries for this, I always include a few not quite ripe berries. The ones with still a little red on them at the stem end. This seems to keep
the texture of the filling more intact than if you use only very ripe, juicy fruit. You can adjust the sugar and cornstarch amounts slightly depending on the ripeness and
mix of the berries.
The cobbler topping can be made with butter and cows milk, but it doesn't have the same light texture and nutty flavor.
This is a large recipe and will serve 8-12 people. It can be cut in half quite easily.
Questions about this recipe?
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