As soon as summer hits, it’s only a matter of time before I start buying up berries (and also often peaches). As much as I love vegetables, I’m not overly fond of fruit. Sure, I like it OK, but most fruit items in my cupboard or refrigerator are as likely to go bad as I am to eat them before they rot.
But I have my favorites.
I love on-sale cherries, too-hard white peaches, and berries in the summertime.
So, I couldn’t help but buy up blackberries when they were on sale and make it into a Dutch oven cobbler.
I consulted no fewer than three recipes to come up with my perfect summer dessert, but none of them were exactly what I was looking for. My sweetie suggested blackberries among the berries, and none of the recipes quite worked. Most were, of course, for peach cobblers, which called for cinnamon and often nutmeg. Betty Crocker wisely suggested skipping that step (hers only called for cinnamon) if one were making blueberry cobbler. I felt the same should be true of blackberries.
But I also thought it needed a little something more. Maybe true, maybe not, but I have to say I quite liked my ultimate addition: a small sprinkling of ground ginger.
I admit this cobbler won’t be for everyone. I skimped on the sweet, leaned into the tartness, and added the spice. But my sweetie and I devoured the whole thing with glee and in record time for us two savory-food lovers. It was a real treat.
Here’s what I did:
- 8 T. (1 stick) butter, divided
- 4 pints (about 5 c.) blackberries
- 6 T. sugar, divided
- 1 T. lemon juice
- 2 t. cornstarch
- 1 t. salt, divided
- 1 t. ground ginger
- 1 c. flour
- 2 t. baking powder
- ½ to ¾ c. buttermilk
Heat oven to 400 degrees.
On the stovetop, melt 4 T. butter in a large Dutch oven over medium heat. Add the blackberries, 2 T. sugar, ½ t. salt, and the ginger, and cook, stirring occasionally for 5 to 6 minutes. Meanwhile, mix together the lemon juice and cornstarch in a small bowl or large measuring cup. Once the blackberries have started to break down, add the cornstarch mixture and stir to combine. Turn off or remove from heat.
Mix together the flour, baking powder, 2 T. sugar, and remaining ½ t. salt. Cut in the remaining 4 T. of butter using a pastry blender or 2 knives or your fingers, until small chickpea-sized chunks form. Add ½ c. buttermilk and stir with a fork until combined to form a wet shaggy dough, adding more buttermilk as necessary.
Drop spoonfuls of the dough on top of the blackberry mixture (it’s OK if some open spots show through). Sprinkle the remaining 2 T. on top of the mixture, and carefully place the Dutch oven, uncovered, in the oven. Bake for about 20 to 22 minutes, until the cobbler on top is lightly golden brown. Remove from oven, let mostly cool, and enjoy (a la mode, if desired)!