Description
Take Your Blackberry Cobbler to the Next Level with Two Simple Ingredients
Ingredients
Units
Scale
For the filling:
- 20 oz of blackberries, fresh or frozen
- zest of 1/2 lemon
- juice of 1/2 lemon
- zest of 1/2 orange
- juice of 1/2 orange
- 1/4 cup of granulated sugar (more or less depending on taste preferences)
- 2 tbsp of flour
For the batter topping:
- 1/2 cup granulated sugar
- zest of 1/2 lemon
- zest of 1/2 orange
- 1/2 tsp salt
- 6 tbsp melted butter
- 3/4 cup milk of choice
- 1/2 tsp vanilla
- 1/3 cup of cornmeal or ground polenta
- 2/3 cup flour
- 2 tsp baking powder
For the streusel:
- 3 tbsp melted butter, cooled
- 1/4 cup brown sugar
- 3 tbsp granulated sugar
- pinch of salt
- 1/2 cup of flour
Instructions
- Preheat oven to 350 degrees F and line a large sheet tray with parchment paper.
- In a 10-inch pie pan, add all of the filling ingredients and toss until evenly combined. Set pan on sheet tray and set aside.
- Make the topping. Add the sugar and citrus zest to a mixing bowl, and using your fingers, press the zest into the sugar until it feels like wet sand. Add the salt, butter, milk, and vanilla to the sugar and whisk to combine. Add the cornmeal, flour, and baking powder to the mixture and whisk until smooth. Set aside.
- Make the streusel topping. Add the sugars, salt, and flour to the cooled melted butter, and using your fingers, combine until the streusel is crumbly. I like larger chunks so combine and press into large pieces.
- Pour batter over the fruit. Then, sprinkle over the streusel. Place sheet tray with pie pan into the oven.
- Bake for about 70-80 minutes until the topping is golden brown and the center is set.
- Remove from oven and let cool slightly. Top with ice cream, enjoy!