This time of year in Michigan the fresh fruit is just hanging from the tree and vine waiting to be plucked. We had a chance for fresh blackberries and I jumped on it. This cobbler is so special in the fact he berries are the only real filling in the cobbler. No sweet thick juices, jams or jelly. It is the berries themselves that make this cobbler so good. Served warm you find yourself finishing his dessert in no time at all. Add some whipped cream and vanilla bean ice cream and you will think you have died and gone to heaven.
No sweet thick juices, jams or jelly. It is the berries themselves that make this cobbler so good.
- 1 3/4 cups graham cracker crumbs crushed (about 8 large rectangles)
- 1/4 cup packed dark brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons 1/2 stick unsalted butter melted
- 4 1/2 cups fresh blackberries about 2 pints
- 1/2 cup granulated sugar more, if needed
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- Whipped cream or ice cream for serving
Preheat the oven to 350 degrees Fahrenheit. In a large bowl or food processor mix together the graham cracker crumbs, brown sugar, flour and salt. Add the melted butter and mix until well combined and crumbs hold together. If they don't stick so well, add a bit of cold water.
Press the crumbs into a 9-inch pie plate, evenly covering the bottom and extending the crust up the sides. Freeze the crust for 10 minutes.
In a medium bowl, combine 3 cups of the blackberries with the granulated sugar and cornstarch. Mash the mixture with a fork to create some juice (watch out for splattering blackberry juice that will stain your clothes...we learned the hard way). Let the berries sit for 15 minutes or so.
Then, when the crust is cold, place the pie plate on a baking sheet and bake until the crust is fragrant and set, or about 15-18 minutes. Transfer the pie crust to a wire rack and allow to cool while you finish the filling.
Transfer the mashed berries to a saucepan and stir over medium heat until thickened, about 8-10 minutes, scraping the bottom of the pan to prevent too much sticking. Remove from heat and stir in vanilla extract. Taste the blackberries and if they are too tart for your liking at this point you can add some more granulated sugar.
Spoon the blackberries into the cooked and cooled crust and top with the remaining 1 1/2 cups of fresh blackberries. Serve with whipped cream or ice cream.
- A tradtitional cobbler has a thick top crust and no bottom crust. I like this one as it is.
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