Blackberry Farm's Blackberry Cobbler

I don't know if you've ever heard of Blackberry Farm....but this posh Smoky Mountain resort has been featured in many high end magazines, the Martha Stewart show, travel shows, etc, etc. It is on the list of the best resorts in the world and has won numerous awards. This 2,500 acre retreat in humble, Walland, TN is a stone's throw away from my in-laws. Yet, due to the high cost associated with it, my husband and I have never been... But, it hasn't stopped me from googling the farm...I'm fascinated by the gourmet adventure to be had there! They have an on-site bakery, salumaria, wine cellar, creamery, garden, butchery, etc., and they teach cooking classes and host gourmand speakers from all over the world. Sounds dreamy....

If you've been to Costco lately, you will have seen the huge blackberry containers they have available for $3.99! We spend a small fortune in berries for my child there weekly (I reason that when we get her SAT scores back one day, it will have been worth it). This week, sick as I was with the flu (again), I couldn't resist making something cheery on a horribly ugly, rainy day. The blackberry cobbler recipe is one of the signature desserts at Sam Beall's Blackberry Farm.

This is a very quick & easy dessert to make. I loved the buttery biscuit topping on top of the jammy citrus-scented berries. I think you will love this dessert whether it's summer or winter. Serving with ice-cream is purely optional here.

BLACKBERRY COBBLER

Adapted from The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life 

Serves 8
 
8 cups fresh blackberries
1¼ cups sugar
Zest and juice of ½ lime
1 Tbsp. cornstarch
1¼ cups all-purpose flour
1¼ tsp. baking powder
¼ tsp. baking soda
1/8 tsp. fine sea salt
6 Tbsp. (3/4 stick) unsalted butter, cut into small cubes and chilled (I used light butter)
¼ cup buttermilk (I used low-fat buttermilk)

Preheat the oven to 350°F.

In a large bowl, toss together the blackberries, 1 cup of the sugar, and the lime zest. In a small bowl, whisk together the lime juice and the cornstarch until smooth. Drizzle the lime juice mixture over the blackberry and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside. (I'm sure another dish would be fine too)

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the remaining ¼ cup sugar. Use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal. Make a well in the center of the dry ingredients. Pour the buttermilk into the well and stir with a fork until the mixture comes together.

Crumble the dough evenly over the top of the blackberry mixture. (I recommend placing skillet on a baking sheet to prevent juices from dribbling to bottom of the oven and creating a catastrophe).

Bake the cobbler for 40 minutes, or until the blackberry filling is bubbling and the topping is golden brown. Let the cobbler rest for 10 minutes before serving.