BLACKBERRY CORN COBBLER
This cobbler substitutes fresh, juicy kernels and corn milk for traditional heavy cream, taking advantage of the sweetness of seasonal corn and adding texture to a buttery crust. Grating two large ears of corn should produce enough liquid for the topping, but, if not, you can grate a third ear, or add cream or milk. The rich, crumbly crust also gets some of its moisture from the filling, which is extra syrupy from the mashed blackberries. Serve the cobbler warm with a splash of heavy cream, a dollop of coconut yogurt, or a scoop of vanilla ice cream. Finishing it all off with a drizzle of dark rum, while not necessary, is especially sweet.
Provided by Jerrelle Guy
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees and grease the inside of a 9-by-9-inch square casserole dish with butter.
- In a medium bowl, toss the mashed blackberries with ⅔ cup granulated sugar, ¼ cup flour, the lemon juice and ¼ teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish in an even layer and set aside.
- Using a box grater, grate the corn over a bowl to collect its meat and milk; discard the corn cobs or reserve for another use. Transfer corn mixture to a liquid measuring cup. (The grated corn mixture should measure a healthy ¾ cup; if not, supplement with extra corn, heavy cream or milk.) Set aside.
- In a large bowl, whisk together the remaining 1¼ cups flour, ⅓ cup granulated sugar with the cornmeal, baking powder and ¾ teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and butter pieces are roughly the size of peas.
- Slowly pour the grated corn over the flour mixture, and, working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the heavy cream. Sprinkle the batter evenly with the turbinado sugar.
- Place the baking dish on a sheet pan to catch any potential overflow, transfer to the oven and bake until the crust is golden and the blackberries are bubbling and thick, 35 to 40 minutes. Allow to cool at least 10 minutes before serving.
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Deepak Pandey
[email protected]This cobbler was easy to make and turned out great! I will definitely be making it again.
Abdiwali Hassan
[email protected]I'm not usually a fan of cobblers, but this one was really good! The cornbread topping was especially good.
John Kioko
[email protected]This cobbler is the perfect summer dessert! The blackberries are fresh and sweet, and the cornbread topping is the perfect complement.
Mushroom254 Official
[email protected]I'm so glad I tried this recipe! The cobbler was delicious and the cornbread topping was amazing.
Monsta Tune
[email protected]This cobbler was a hit with my family! The cornbread topping was a nice twist on the classic recipe.
Alma Torres
[email protected]I loved this cobbler! The blackberry filling was tart and sweet, and the cornbread topping was the perfect balance.
Peters Gunners
[email protected]This cobbler was easy to make and turned out great! The cornbread topping was especially good.
Bila Raper
[email protected]I'm not usually a fan of cornbread, but this cobbler changed my mind. The topping was so light and fluffy, and the blackberry filling was delicious.
Brian Musyoka
[email protected]This was the perfect summer dessert! The blackberries were fresh and sweet, and the cornbread topping was the perfect complement.
Rajiv
[email protected]I made this cobbler for a potluck and it was a huge hit! Everyone loved the combination of the sweet cornbread and the tart blackberries.
namazzi lydia
[email protected]This cobbler was absolutely delicious! The cornbread topping was sweet and fluffy, and the blackberry filling was tart and juicy. I will definitely be making this again.