Cook what you grow
Bramble Berry Cobbler
Blackberries and their bramble kin baked bubbling under drop biscuits: the Southern answer to a berry picking that outruns the freezer and the breakfast bowl.
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Ingredients
serves 8From the garden
- 6 cups bramble and wild berries (blackberries, raspberries, honeyberries, lowbush blueberries, or whatever the patch gives), picked over and rinsed · about 2 pounds; any mix from the row works, and frozen berries go in unthawed
From the pantry
- ¾ cup granulated sugar · for the fruit; use the low end for dead-ripe blackberries
- 3 tbsp cornstarch
- 1 lemon, juiced · about 2 tablespoons, to keep sweet berries from tasting flat
- 1½ cups all-purpose flour · whisked with 3 tablespoons sugar for the biscuit topping
- 2 tsp baking powder
- 6 tbsp butter, cold, cut in small cubes · plus more for the dish
- ¾ cup heavy cream · for the dough; buttermilk or whole milk works too, plus more cream to pour at the table
- ½ tsp salt