In the midst of cleaning out the freezer the other day, I found a bag of blackberries.
Odd? Well, not really, considering my inability to control myself at Costco……I mean, I’m making orange marmalade right now with all the oranges I found in the fruit bowl.
strange, yet it happened….
Anyway, I didn’t think too much more about the berries until I saw this recipe in the new issue of Bon Appetit. My Dad (and Mom!) love a good cobbler and/or crisp, so I figured this was perfect to make for dessert when they came over for dinner the other night.
Next time I make this (and make no mistake, there will be a next time) I will cut the apples smaller, and use less cornstarch – it was a bit too chalky for my taste. Otherwise, I really liked it and it is infinitely adaptable based on whatever mass quantities of fruit I come home with….
Blackberry Apple Cobbler – adapted from Bon Appetit
3 pounds baking apples – peeled, cored, cut into 1/4″ wedges
1 10-ounce package frozen blackberries (about 2 cups), thawed
1/3 cup sugar
3 tbs. cornstarch
3 tbs. honey
2 tbs. unsalted butter, cut into 1/2″ pieces
2 tbs. fresh lemon juice
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/4 cup sugar plus more for sprinkling
6 tbs. (3/4 stick) chilled unsalted butter, cut into 1/2″ pieces
1 to 1 1/4 cups buttermilk
Preheat oven to 375°F. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a greased shallow 3-quart baking dish and set aside.
For biscuit topping and assembly:
Combine cornmeal, baking powder, baking soda, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup buttermilk to well and mix with a spoon or spatula until a shaggy dough forms. Add more buttermilk if the mixture is too dry.
Drop dough over fruit mixture and sprinkle evenly with sugar.Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.