Blackberry Cobbler with Brown Butter Topping
This time of year, I am obsessed with blackberries. I can scarcely think of a more enticing dessert way to use them, than in a blackberry cobbler. Besides the fact that it highlights their supreme juiciness and amazing sweet flavor, it is also easy as pie! Or as cobbler?
The cobbler pastry itself is so basic, pretty much a pie dough- and you get that flaky shortbready texture which is the perfect compliment to the berries. And my own little twist on these cobbler pastry is that I drizzled brown butter over the top of them. The browned butter seems to take the pastry to another level by adding that sweet, nutty favor that brown butter always does! And then comes just that hint of turbinado sugar, with a crunchy contrast to everything else! (of course if you don’t have turbinado, or another large crystal sugar, who cares? Just use regular sugar!)
If you don’t have a food processor!! See here for “by hand” instructions on this cobbler dough.
By the way- I can’t wait to bring you tons of summer goodness next week as we are kind of tragically *gulp, sob* ushering out the season….
I will try to give you one last hurrah with non-stop postings! Please stay tuuuned…..
Black berry Cobbler with Brown Butter Topping, serves 8-10
-8 cups blackberries
-3 Tbs sugar
-3 Tbs flour
-1/8 tsp nutmeg (or ½ tsp cinnamon)
-4 Tbs butter cut into small pieces
-2 cups flour
-3 Tbs sugar
-½ tsp salt
-½ cup Crisco
-¼ cup ice water
-4 Tbs brown butter
-2 Tbs turbinado sugar (or large crystal crunchy sugar)
1)In a large bowl mix together the fruit with the sugar, flour and nutmeg.
2)Gently mix everything together to coat the fruit
3)Pile the fruit into a buttered 9×13” baking dish.
4)Randomly place the butter pats over the fruit.
5)In a bowl of a food processor, mix together the flour, sugar, salt and Crisco.
6)Add the ice water and pulse to a crumb texture
7)Sprinkle the dough on top of the fruit.
8)Melt the remaining ¼ cup of butter until it is a nutty brown color. Drizzle the melted butter over the pastry chunks, (make sure you get all the little brown “crumbs” out of the pan- that is the good part!)
9)Sprinkle them with the 2 Tbs crunchy sugar.
10)Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling.
(do you see I couldn’t even take a picture of the finished product until we were already half way finished with the cobbler? Just keeping it real. oink, oink.)
11)Let the cobbler cool slightly and serve with vanilla ice cream!
(see the bits of brown butter in the pastry?)
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This looks amazing! I’d demolish it with vanilla ice cream:-)
this looks beautiful and any time there’s brown butter with fruit i feel it’s a magical combo
heather…how could you do this to me? I’ve got this current obsession with cobblers and I’m on a self imposed sugar restriction! This just looks amazing!!!!!
Jen- it was just meant to be then 🙂 High tail it down to the grocery store/farmers market and berry up!
I love my cobblers a la mode too!
What a gorgeous color. I love the simplicity of cobblers and crisps.
That looks like the best cobbler ever!
This looks amazing Heather! I love everything about it! Can’t wait to get home so I can make it! Got the Zoku on the day we left! Woohoo! Can’t wait to make those too!
All the beautiful blackberries were destroyed during hail storms this summer. Raspberries are at the farmer’s market – they would do nicely, too, don’t you think? I’m so hungry and those pictures are making my tummy growl.
So sad about the blackberries! I think raspberries would be lovely too!
oh my goodness, this looks amazing! I would love a scoop with some vanilla ice cream please 🙂
I am obsessed with blackberries too. And brown butter. This looks amazing girl!
I really need to get into this cobbler thing. Yum!
The brown butter topping just makes this for me!
Boy does that cobbler look unbelievably good. Looks like the kind of thing I’d be eating for Breakfast, lunch and dinner!
This pretty much looks like perfection. I adore your recipes girl!
Oh, this could be a dangerous thing to be around! It looks utterly fantastic.
good for breakfast Vicki!
Oh this will be made in my house soon. Wow! Yum!!
The PERFECT way to use blackberries. Pretty pictures.
This looks fantastic. Browned butter is my new best friend, I can’t get enough of it.
I spotted this post on Pinterest and the first thing I noticed were your napkins, I have the same ones from Anthro. Love them!
Cobblers are one of my favorite desserts and adding the brown butter -true genius!!!
What a beautiful cobbler! Warm fruit desserts are my absolute favorite.
Love the step by step photos. This is a gorgeous blog!
thank you so much!
i have my own recipe for this, but i call it a crumble….whats the difference between a crumble and a cobbler? they look identical… very yummy, i have a think for raspberries. we cant have enough in my garden, if my children havent raided the plants, i know i have….. 😉
I just came upon this recipe when looking for cobblers…it looks wonderful and I’m using it tonight. However, I’m planning to substitute blueberries instead of blackberries. Any suggestions for this??
no- it should be a great substitution that may require slightly less flour!
OMW! I LOOOOOOOVE blackberry cobbler!!! And I love blackberries… but I love blackberry cobbler more. haha!
Everything tastes better with brown butter! Looks so good; wishing my coffee had it as company right now.
heather…do you think substituting coconut oil for the Crisco would be ok?
looks divine….can’t wait to try.