Blackberry + Sweet Corn Biscuit Cobbler
Hi hello happy new week to you! Matt and I just had a legitimate heated conversation about what cobbler is and what cobbler isn't and to be honest I don't know if this is a cobbler! It's kind of like a cobbler but also kind of not like a cobbler and Matt called it "a sticky berry thing with a pile of biscuits on top," which I don't think is very fair but maybe it's very accurate. But how's your week going?
Ours has been kind of hectic with getting back from a short beach trip, workworkwork, more work, and planning our trip to LA later in the week. By planning I mean we've begged our Airbnb host to let us bring Fox because we have separation anxiety but we really haven't planned any other important details like what we'll order at Sqirl or how to not be self conscious around West Hollywood muscle boyz. We'll figure it out.
Ok but back to this not-cobbler/ maybe-cobbler. We've always been into the whole sweet corn and berry combo (shout out to them sweet corn blueberry pops from last year!), so making a cobbler out of it sounded like a natural thing to do? Cobblers are a summer thing, right? The only head's up I'll give about this recipe is that turning on your oven in July is a completely terrible idea, but it's pretty much worth it when you dive into a plate of jammy berry biscuit deliciousness. You can find out how to make this guy below, and I wanna give a big "yaaaaaas" to Food 52 for the original sweet corn biscuit recipe that makes up the topping for this dessert!
Blackberry + Sweet Corn Biscuit Cobbler
- 20 oz frozen and thawed blackberries
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- Zest of 1 lemon
- Zest of 1/2 orange
- 1/4 teaspoon vanilla extract
- 1/4 cup butter
- 2 ears corn, husks and silks removed
- 1/2 cup buttermilk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- Position an oven rack in the middle position of your oven and preheat yer oven to 400 degrees.
- In a medium bowl, mix together the blackberries, sugar, and salt. Set aside for about half an hour, until some major juices start to form. While you're waiting for the berries to make some juicy stuff happen, begin the topping portion of the recipe.
- Melt 3 tablespoons of the butter and set aside to cool. Cut kernels off one ear of corn and puree until very smooth (add a drop or two of buttermilk if needed). Pour the puree into a 2-cup measuring cup and you should have about 1/2 cup of puree. Add buttermilk until you have 1 total cup of liquid. Return to blender, add melted butter, and blend until smooth.
- Cut kernels off second ear of corn and set aside.
- In a big bowl, mix 1 3/4 cups flour, baking powder and salt with a fork until blended. Make a well in the center and add wet ingredients. Blend everything together, pulling flour into wet ingredients until incorporated. Lightly flour your hands and work in another 1/4 cup flour until there's a soft, cohesive dough. Drop in corn kernels that were set aside and knead until they are distributed throughout the dough. Set aside.
- Now you can get back to your berries! Scoop the berries out of their bowl and place in a separate mixing bowl - basically the point of this is to get rid of some of the liquid that forms, while keeping just about half of it with the berries. You can/ totally should reserve the excess liquid for drizzling on top of the finished cobbler. To the berries, add the zest from the lemon and orange along with the vanilla extract. Give a good stir and transfer to a small cast iron skillet (ours is 9") or a brownie or 9" cake pan.
- Use an ice cream scoop to scoop balls of biscuit dough on top of the cobbler. You can leave as little or as much room between biscuits as you want. Place in the preheated oven in the center rack position.
- Once cobbler is in the oven, melt remaining butter. After 10-12 minutes in oven, remove cobbler and brush the tops of the biscuit with melted butter. Return to oven for another 2-3 minutes until the biscuits are firm to the touch. Remove the dish and serve immediately with vanilla ice cream or fresh whipped cream, along with fresh blackberries.
The recipe for the topping actually yields a bit more than you need for the cobbler, but I'd recommend using it to just make biscuits a la the original Food 52 recipe. Simply turn out the left over dough onto a floured surface and roll into a rectangle that is about 1" thick. Use a biscuit cutter to make round biscuits and gently place them on a baking sheet lined with parchment paper before placing in the oven for 8 minutes, followed by a rub of butter, and another 3 minutes to finish. Enjoy while warm!
Need More Special n' Sweet Breakfast Things? Duh: