Easy Blackberry Cobbler

Easy Blackberry Cobbler
Adapted from the Seattle-based - and thus berry-blessed - Orangette, who obtained the recipe originally from Chez Panisse Desserts

You could use any kind of berry here (except maybe cranberries as they'd be way too tart with this minimal amount of sugar), fresh or frozen, all of one kind or many different sorts jumbled up together.


For fruit:
4½ cups blackberries
1/3 cup sugar
1 to 1½ tablespoons flour


For cobbler dough:
1½ cups flour
3/8 teaspoon table salt
1½ tablespoons sugar
2¼ teaspoons baking powder
6 tablespoons cold unsalted butter
¾ cup whipping (thin) cream



Directions :

• Preheat the oven to 375°F.
• Toss the berries with the sugar and flour. 
• Use the larger amount of flour if the berries are very juicy. Set aside.
• In a medium bowl, combine the dry ingredients for the cobbler dough. 
• Using your fingers, cut in the butter until the mixture looks like breadcrumbs. 
• Add the cream and mix lightly, until the dry ingredients are just moistened.
• Put the berry mixture into a shallow baking dish with a good size surface area. 
• Scoop up lumps of dough, form into rough patties and arrange them on top of the berries.
• Bake for 35 to 40 minutes, or until the topping is set and lightly browned and the berry juices bubble thickly around the edges of the dish.
• Serve warm, with cream or ice-cream.

The recipe and image were copied directly from alicebakesacake