One word: Love... I absolutely loved this dessert. The tartness of the berries paired perfectly with the sweetness of the topping. To be honest, I don't think I've ever had a cobbler... so I wasn't really sure what to expect but I love most fruit pies so I knew it would probably be delicious. This dish is really easy to pull together beforehand and bake while eating dinner and I'd definitely make it again. The original recipe called for blueberries but blackberries were cheaper and in season-- and honestly, made this dish devine.
adapted from Cooks Illustrated (March 22, 2007)
30 ounces blackberries, rinsed and picked over
1/4- 1/3 cup sugar (depending on tartness of the berries)
2 tbsp fresh lemon juice
1 tbsp cornstarch
1/2 tsp ground cinnamon
1 cup unbleached all-purpose flour
3 tbsp yellow cornmeal
1/4 cup sugar plus 2 tsp
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup buttermilk
3 tbsp unsalted butter, melted
1/2 tsp vanilla extract
1/8 tsp ground cinnamon
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in a 9-inch deep-dish pie plate. Place the pie plate on a rimmed baking sheet and bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes.
2. Meanwhile, whisk the flour, cornmeal, 1/4 cup of the sugar, the baking powder, baking soda, and salt together in a large bowl; set aside. In a separate bowl, whisk the buttermilk, butter, and vanilla together; set aside. In a third small bowl, mix the remaining 2 teaspoons sugar with the cinnamon; set aside.
3. When the filling is ready, stir the buttermilk mixture into the flour mixture with a rubber spatula until just combined and no pockets of flour remain. Remove the cobbler filling from the oven and stir. Pinch off 8 equal pieces of the biscuit dough and arrange them on top of the hot filling, spaced 1/2 inch apart. Sprinkle the tops of the biscuits with the cinnamon sugar.
4. Continue to bake the cobbler until the biscuits are golden brown on top and cooked through and the filling is again hot and bubbling, 15 to 20 minutes. Cool the cobbler on a wire rack for 15 minutes before serving.