Blackberry - Blueberry Cobbler
Biscuits lightly sweetened with cinnamon-sugar that are baked over a deep purple mixture of blackberries and blueberries and served with a scoop of ice cream, make for a nice and easy summer dessert.Based on a recipe from Country Home Magazine, May/June 1998.
- 1 pint fresh or frozen blueberries
- 2 pints fresh or frozen blackberries
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon orange juice
- 1 teaspoon blackberry brandy
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter
- 1 cup milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- Whipped Cream
- Vanilla or Cinnamon Ice Cream
- Use a 2-quart saucepan to combine berries, 3/4 cup sugar, and 2 tablespoons flour. Let stand 10 minutes (30 minutes if using frozen fruit) to allow juices to form. Place saucepan over medium heat and cook, stirring occasionally, until thick and bubbling. Stir in orange juice and brandy. Keep hot while preparing biscuits.
- Place oven rack in center and preheat to 400°F. Gather a 9" square baking dish or six 12-ounce casserole dishes.
- Using a food processor will be faster. Combine bowl flour, baking powder, and salt. Add butter in small chunks, pulse until mixture resembles coarse crumbs. Add milk to dry ingredients, stirring until just moist.
- Divide berry mixture among six 12-ounce casseroles or spread evenly in baking dish. Use spoon to divide biscuit dough into six even portions for large biscuits or twelve portions for smaller biscuits, dough will be a bit shaggy. Place on top of berry mixture, allowing room in baking dish for biscuits to expand. In small bowl combine tablespoon sugar and cinnamon; sprinkle over tops of biscuits. Place individual casseroles on a rimmed baking pan. Bake in for 15 - 20 minutes, until a wooden toothpick inserted into center of biscuits comes out clean. Serve warm with some whipped cream or ice cream.
Substituting ordinary brandy for the blackberry brandy works fine.