Blackberry Cobbler

Time :1 15

Yield :10 servings

Blackberries went and got themselves a biscuit topping, and honestly, that was the right decision.

Jammy berries bake into a bubbling, juicy filling beneath a buttery biscuit crust scented with cinnamon and nutmeg.

It’s rustic, cozy, and exactly the kind of dessert that exists mainly to justify eating ice cream for dinner.

Preheat the oven to 350 degrees F.
Butter a 9-inch deep-dish pie plate.
In a medium bowl, whisk together the flour, baking powder, 3 tablespoons of the sugar, the salt, the cinnamon, and the nutmeg.
Using a pastry blender or your hands, add the butter to the flour mixture until the butter is pea-sized and the flour resembles a coarse meal. Make sure the butter stays cold.
Pour 3/4 cup of heavy cream over the flour mixture and stir until it forms a soft dough and is fully combined. The dough will be soft and sticky; be careful not to overwork it.
Turn the dough out onto a sheet of plastic wrap or wax paper, and cover with another sheet.
Use a rolling pin to gently roll the dough into a 9-inch round.
Place the dough on a baking sheet, covered with plastic wrap, and place it in the refrigerator while preparing the filling.
In a large bowl, gently stir together the blackberries, 1/2 cup of the sugar, the cornstarch, and the lemon zest until mixed completely.
Pour the filling into the prepared pie plate.
Remove the chilled dough from the refrigerator and cut a 2-inch wide hole in the center with a cookie cutter to create a steam vent.
Place the dough on top of the blackberry filling.
Brush the crust lightly with the heavy cream and sprinkle with the cinnamon sugar.
Bake until the top is golden and the fruit is bubbling, about 55-60 minutes.
Transfer the cobbler to a wire rack and cool for 30 minutes before serving.
Serve the blackberry cobbler warm with a scoop of your favorite ice cream!

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