Yield: 6 - 8 servings

Blackberry Cobbler with Sweet Corn Biscuits

Blackberry Cobbler with Sweet Corn Biscuits

Ingredients

For the filling:

  • 5 cups blackberries
  • 3/4 cup sugar
  • 3 tablespoons instant tapioca (or cornstarch)*
  • juice of 1 lemon

For the biscuits:

  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 cup of fresh sweet corn, mashed up a bit with a fork
  • 1 teaspoon salt
  • 4 oz unsalted butter, cold and cut into small chunks
  • 1/2 cup whole milk
  • 1 egg yolk
  • coarse sugar for sprinkling
  • Ice Cream or Whipped Cream for serving

Instructions

  • Preheat oven to 400F.
  • Light grease a 9x9 square baking dish (or something similarly sized.)
  • In a large bowl toss together the berries, sugar, tapioca and lemon juice. Set aside.
  • In another large bowl- stir together the flour, baking powder and salt. Stir in the sweet corn.
  • Use your hands to blend the butter into the flour mixture, spreading the clumps until the pieces are about pea-sized.
  • Add the the milk gradually, folding it into the dough. Don't over mix!
  • Turn the dough onto a lightly-floured surface and knead gently for a minute or until dough is cohesive. (don't mix too much- just make sure there are no unblended dry bits.)
  • Use a biscuit cutter to stamp biscuits out of the dough. Arrange the biscuits over the berries. Brush the tops with the egg yolk and sprinkle with sugar.
  • Bake for 25-30 minutes or until the berries are burst and bubbly, and the biscuits are golden.

    • Notes

    * Instant tapioca is the best thickening agent for berries like blackberries that release a lot of water when baked. If you don't have it, feel free to use corn starch, just know the filling will be more juicy.

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