Blackberry Cobbler with Hot Sugar Crust
Ingredients
3-4 lbs of blackberries
1 large lemon
110 g unsalted butter, softened
400g granulated sugar
140 g all purpose flour
50 g oat flour
1 tsp cinnamon
½ tbsp cardamom
½ tsp nutmeg
2 tsp baking powder
1 tsp salt
185 g buttermilk
120 g boiling water
Recipe
We’ll start…
by mixing the berries directly in the 9 x 13 dish that we’ll be baking the cobbler in. You can use just blackberries, a mix of blackberries and blueberries, or really any berry that your heart desires and is in season.
Zest your lemon evenly over the berries then squeeze the juice of those lemons as well.
Add your cinnamon, cardamom, and nutmeg then mix evenly to coat.
Using a hand mixer with a large bowl or stand mixer, cream together the butter and sugar until sandy.
Add your dry ingredients and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly.
With the mixer on low speed, slowly pour in the buttermilk.
Increase the speed to medium and beat until the batter is light and fluffy.
Portion the batter onto the berries and spread evenly across with an offset spatula, making sure that the berries are all tucked in.
Sprinkle the remaining sugar over the batter.
Drizzle the boiling water evenly over the sugar, which will melt the sugar on top.
It will seem strange to pour the water directly onto the cobbler, but the alchemy of this process yields a crystalline finish that begs to be cracked into.
Set the dish on a foil lined baking sheet in case any juices bubble over and bake for 70-80 minutes.
Let the cobbler cool for about an hour so that the berry mixture can thicken. Then enjoy in a big bowl with some vanilla ice cream of course.
