Blackberry Cobbler Recipe
What would blackberry season be without blackberry cobbler?! Here is a healthier version that's not too terribly sweet, which lets the berries shine inside a fresh milled wheat, pillowy soft, buttery sourdough cake.
Equipment
- A Grain Mill - if you're milling your own flour
- Baking pan - This recipe can easily be scaled, today we're making it in a 10x8, 9x9, or 7x11 baking dish. Use a non-reactive pan since the filling is acidic. Glass, ceramic, or stainless steel is best. Use a pan with a high rim. You can also use a high rim frying pan for this.
- 3 bowls - You'll need one for mixing the berries and one for the crust and if you're adding cinnamon sugar you'll need a small bowl to mix it.
- Wire Whip or fork - For mixing the dough.
- Measuring cups and spoons
Ingredients
For The Filling:
- 5 cups blackberries - fresh or frozen
- ½ cup honey - You can also use maple syrup in place of the honey or natural evaporated cane juice
- 2 tbsp lemon juice
- 1 tsp lemon paste or lemon zest - I used fermented lemon paste for a great lemony flavor, but lemon zest is a good alternative option.
For The Batter:
- ¾ cup fresh milled flour (90g) -I used a mix of half Einkorn berries and half Kamut® berries for this recipe. If you're using Einkorn flour, Kamut® flour, or regular whole wheat flour, fluff it up before measuring or weigh it. Otherwise it will be too much. You can, of course, use all-purpose white flour too.
- ½ cup sourdough (active or discard)
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- 6 tbsp butter (1 stick), melted
- 2 tsp vanilla extract
Optional topping:
- 1 tsp cinnamon
- 1 tbsp turbinado sugar
Instructions
- Preheat the oven to 350 ℉.
- Grease your baking pan and flour it, or line with parchment.
For The Blackberry Filling:
- Dump the blackberries into one bowl, mix with the honey, lemon juice and zest. Let sit to macerate for 20 minutes for best results, or use right away if you're in a hurry.
For The Batter:
- In another bowl, stir together the flour, baking powder, baking soda and salt (if you use salted butter, you don't need the extra salt).
- Now add the milk, vanilla, sourdough, and the melted butter and stir to combine.
For The Topping:
- In a small bowl or a measuring cup, stir together the cinnamon and sugar.
Assembly:
- Dump the cake batter into your prepared baking dish and spread evenly.
- Spoon the blackberry filling over the top somewhat evenly.
- Sprinkle with the cinnamon sugar topping
- Place in the oven and bake at 350℉ for 50 minutes. Your center should feel set up when pressed on and the top should have golden patches. The blackberries should be bubbling.
- Remove from the oven, let cool for 15 minutes and enjoy with a heaping of vanilla ice cream or whipped cream.
- This is great the next day too. Eat it cold or reheat.