Recipe Station

Here's everything you need for this mouth watering blackberry cobbler. This recipe requires 15 minutes of active time and 2 1/2 hours total time and makes eight servings.

Ingredients to Gather

For the Filling:
7 ounces sugar (about 1 cup; 200g)
1 1/4 ounces (about 1/3 cup; 35g) tapioca starch (see note)
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
32 ounces fresh blackberries (about 5 1/2 cups; 910g)
8 ounces (about 1 1/3 cups; 225g) fresh raspberries (see note)
For the Topping:
4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g)
1/2 ounce sugar (about 1 tablespoon; 15g)
1 1/2 teaspoons baking powder
3/4 teaspoons (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
4 ounces cold unsalted butter, cut into 1/2-inch cubes (about 8 tablespoons; 110g)
4 ounces cultured lowfat buttermilk or kefir, cold (about 1/2 cup; 110g)
To Serve:
Brown sugar or lemon whipped cream (optional)

Directions to Follow

1. For the Filling: Adjust oven rack to lower middle position and preheat to 400°F (205°C). In a large bowl, whisk together sugar, tapioca starch, salt, cinnamon, and baking soda until well combined. Add berries and toss to coat. Scrape into a 7- by 11-inch glass, ceramic, or stoneware baking dish (do not use metal) and set aside while you prepare the topping.

2. For the Topping: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter is broken up into small pieces like cereal flakes. Stir in buttermilk with a flexible spatula, then drop the thick dough in 1-tablespoon portions over the prepared dish of fruit. If you like, sprinkle with additional sugar for crispier tops.

3. Place on a foil-lined half-sheet pan and bake until the biscuits are golden brown and the fruit is bubbling hot in very center, about 1 hour. Cool at least an hour before serving, to allow the filling to thicken (while piping hot, it will be runny and thin). Covered in foil, leftovers will keep 2 or 3 days at room temperature.

Wow! This cobbler recipe is truly amazing, and it definitely tastes like what we had when we were kids. Have you tried this recipe? What are some of your favorite tips for making delicious cobbler? Share your thoughts in the comment section below!

Article Source: Serious Eats