How to Boil Blackberries & Sugar for a Blackberry Cobbler

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Cobblers, crumbles and crisps rely on the goodness of summer fruit to create a sumptuous dessert. A cobbler features a biscuit-like topping, which is usually placed haphazardly on the fruit filling -- resembling the cobbles of a road.

A blackberry cobbler cooks berries, which usually peak from June to August, depending on your region, into a thick filling that bubbles up among the cakey biscuit topping. The blackberry filling is a simple mixture of sugar, berries and flour or cornstarch, making blackberry cobbler a quick and easy dessert. You can cook the berries ahead of time to create a thick filling; or, as is done for most cobblers, you leave the filling ingredients uncooked, top with cobbler topping and let the syrup develop in the oven.

Cooked Filling

A filling cooked in advance is usually reserved for more labor-intensive desserts, such as fruit-filled pies. You can use this filling for a cobbler with excellent results, though.

Ingredients

  • 5 cups fresh or unsweetened frozen blackberries
  • 1/4 cup water plus 2 tablespoons, separated
  • 1/2 cup granulated sugar
  • 1 tablespoons cornstarch
  • zest of one small lemon
  • 1/8 teaspoon table salt

Tip

  • To bring more flavor to the cobbler, add other berries to the mix -- strawberries, raspberries and cherries are all options. Other fruits, such as peaches or plums, could be used along with, or instead of, the blackberries, too.

Directions

Place the berries and the 1/4 cup of water in a pot over low to medium heat. Stir in the sugar and bring to a simmer, continually stirring until the sugar dissolves. In a small bowl, whisk the cornstarch with the 2 tablespoons of water until all the lumps dissolve. Add the cornstarch slurry to the blackberries, stirring constantly. Return the mixture to a simmer; the berries should thicken slightly. If it becomes too thick -- like jelly -- add more water to thin it. Mix in the lemon zest and salt. Spread the filling into a casserole dish and top with the cobbler pastry, and bake according to your recipe.

Uncooked Filling

One of the biggest advantages of making a cobbler for dessert is the limited work involved. An uncooked filling can be just as delicious as a precooked one, and dirties just one dish. When the filling cooks in the oven with the topping, flour adequately thickens the berry mixture.

Ingredients

  • 5 cups blackberries
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • zest of one small lemon
  • 1/8 teaspoon table salt

Directions

Stir together the blackberries, sugar, flour, lemon zest and salt. Pour into the baking dish and top with the cobbler batter and proceed with your recipe.

Tip

  • For a fun variation, use cookie dough or cake batter instead of the classic biscuit-like topping.

References

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