David’s Blackberry Cobbler

New Day Cleveland
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Blackberry Cobbler

9 or 10 inch pie plate or skillet buttered or nonstick sprayed
24 oz. blackberries fresh or frozen
1/3 c. sugar
1 lemon, zest and juice
1 Tbs. cornstarch
2 Tbs. bourbon
1 stick unsalted butter, room temperature
3/4 c. brown sugar
1 c. flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
Pinch of salt

400 degree oven

Gently combine berries, sugar, lemon zest and juice, cornstarch, and bourbon in a large bowl. Set aside.

Using a mixer or hand mixer, combine butter and brown sugar til it starts to get fluffy. Add in flour, salt, and cinnamon and mix til it turns into a crumbly pea-sized mixture.

Add berry mixture to greased baking dish and top with crumbly mix.

Place on a foiled baking sheet (to avoid messing the oven) and bake about 20 minutes. Fruit should be bubbling and topping a deep brown (not burnt).

Serve warm or room temperature with ice cream.


Shop like a chef (and cook like David) with Dean Supply.  Get the supplies you need from this segment here:

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