Blackberry Cobbler

August means a trip up to our land in Derby, Vermont, to pick blackberries. This year John made that trip by himself because I am trying to preserve my limited vacation for our trips to the Homestead and to Hawaii. My good husband picked enough for me to make a cobbler and to freeze enough for use later in the season.

 

Instead of pouring a batter over the blackberry mixture, I decided to try using buttermilk biscuits on top of the blackberry mixture, simply because I wanted to try out the gluten free biscuit recipe.



 

Blackberries ripening on the vine on our Mad Moose Farms in Derby, Vermont

 

Blackberry Cobbler Filling

 

4 cups blackberries

1 cup granulated sugar

2 Tbsp corn starch

1/2 tsp lemon juice

 

 

1. Place blackberries in a large saucepan. Using a potato masher, crush blackberries, and then stir in sugar.

 

2. In a small bowl, mix corn starch with enough blackberry juice to form a smooth paste. Mix corn starch mixture into blackberries in the saucepan. Add lemon juice.

 

3. Bring blackberry mixture to a boil, stirring often, until thickened, about 15 - 20 minutes. Remove from heat and cool.

 

4. You can cool off the mixture and place in a covered container and store in the fridge, or before it's cool, you can can place in canning jars, process and store until needed. You can use this mixture as a jam, or filling for cobbler or a blackberry pie.

 

 

 

Buttermilk Biscuits



 

3/4 Brown Rice Flour Mix

1/4 sweet rice flour

3 tsp. granulated sugar

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. xanthan gum

1 Tbsp. buttermilk powder (or other dried milk powder)

1/4 tsp salt

5 Tbsp. cold unsalted butter, cut into five pieces

1 large egg, separated

3 tbsp. water

 

 

1. Preheat oven to 425 degrees.

 

2. Mix Brown rice flour mix, sweet rice flour, sugar, baking powder, baking soda, xanthan gum, buttermilk powder, and salt in a large bowl of electric mixer. With mixer on low speed, cut butter into flour mixture untile mixture is crumbly and resembles coarse meal. Put mixture in smaller bowl and set aside.

 

3. Beat egg white in the same large bowl until very foamy. Add water, beaten egg yolk, and flour mixture all at once, and mix at medium-low speed for 1 minute. Use lightly floured hands to pat out dough into a large 3/4-inch-thick on lightly floured surface. Cut out biscuits with a 2-inch round cookie cutter. Press dough scraps together and repeat.

 

4. Place biscuits on lightly greased baking sheet, and place in oven. Turn oven temperature down to 400 degrees. Bake 15 - 18 minutes or until medium golden brown.

 

5. Serve hot with butter and jam.

 

6. Makes six biscuits.

 

 

 

Blackberry Cobbler

 

 

1. Place blackberry mixture in a small rectangular dish large enough to hold blackberry filling and six buttermilk biscuits. Sprinkle teaspoon of granulated sugar on biscuits. Bake in 35o degree oven for 10 - 15 minutes until blackberry mixture is bubbly.

 

2. Serve hot with vanilla ice cream.

 

 

Blackberry cobbler is scrumptious with french vanilla ice cream or vanilla bean ice cream