Blackberry Cobbler

Vietnamese food

I am blessed this season with blackberries grown by Ricky, my boyfriend. All these recipes are from this season berries.

Cobbler is a baked dessert with sugared fruit and a biscuit topping.  The fruit juice mingles with sugar and a thickener to form a hot, sticky bubbling syrup.  The top biscuit will get brown and hard on the top and light spongy crumb in the middle and moist at base. It is best with one or two scoops of vanilla ice cream to juxtaposed with flavorful juicy soft baked berries.  This recipe is from Pastry Chef Ali Sesnovich   via Driscoll’s.  Need eight of 8-ounce ramekins to have the visual effect of juicy juice on the sides but large ramekins can be used.

Ingredient for 8 servings

Filling

8 packages ( 6 ounces each) blackberry
1 cup sugar
1/4 cup tapioca or cornstarch
2 Tablespoons lime/lemon juice
A pinch of salt

Topping

3/4 cup all purpose flour
2/3 cup sweetened coconut flakes
2/3 cup sugar
1/4 cup finely chopped pecan
1/4 teaspoon baking powder
6 Tablespoons cold unsalted butter, cut into small cubes
A pinch of salt
1 egg
Vanilla Ice cream to serve

Direction: 

  1. Preheat oven to 350 oF but can do it after step #2  with powerplus heating oven.  Arrange a rack in middle position.
  2. Put berries in a strainer and  put them in a large bowl of water.  Floating berries around to remove dust and any unwanted particles.  Remove from water and drain well in the strainer or on napkins/clean kitchen towels. Then gently stir berries with all other filling ingredients in a large bowl.  Divide into 8 (8 ounce) ceramic heatproof ramekins. 
  3. Place all topping ingredients except egg in a food processor and pulse until pea sizes.  Add egg and pulse until well mix.  The dough comes together and able to form a ball with fingertips If the dough too dry, add 1 teaspoon water at a time.  Divide the dough into 8 equal parts, flatten each into 1/4 inch thick disk and place on top of  berries in ramekins.
  4. Place ramekins in a rimmed baking sheet.  Bake at 350 oF until top is golden brown and filling is bubbling- about 20-30 minutes.  Remove from oven, leave ramekins on baking sheet and let them cool down on a wire rack. 
  5. Serve with ice cream. Cover leftover cobbler and store in the fridge.  They are still good overnight. 


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