Blackberries, with their slightly tart and deeply sweet flavor, have always been a favorite of mine. One summer, when I was a kid, my grandfather took me blackberry picking in the fields behind his house. Those sun-warmed berries, stained fingers, and the satisfaction of a full bucket – those are the memories that flavor this cobbler. The addition of rosemary might seem a little unexpected, but trust me, it elevates the entire dessert. It adds a subtle, piney aroma that complements the blackberries beautifully, creating a depth of flavor that's both comforting and sophisticated. It's a little like a warm hug on a cool evening, y'know?
This Rosemary and Blackberry Cobbler isn't just a recipe; it's an experience. It's about taking simple ingredients and transforming them into something extraordinary. It's about the joy of baking, the anticipation of that first bite, and the pleasure of sharing something delicious with the people you love. And let's be honest, who can resist a warm, bubbly cobbler topped with a scoop of vanilla ice cream? It's pure, unadulterated comfort food, perfect for any occasion. Or no occasion at all, really! I often think back to that summer day with my grandpa... those were the days.
Required Equipments
- 9-inch Baking Dish
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber Spatula
- Pastry Blender or Food Processor
Rosemary and Blackberry Cobbler: Frequently Asked Questions
Rosemary and Blackberry Cobbler
Indulge in a delightful Rosemary and Blackberry Cobbler, where sweet blackberries meet the aromatic touch of rosemary, creating a comforting and flavorful dessert perfect for any occasion. This easy-to-follow recipe guarantees a warm, bubbly, and utterly irresistible treat!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch baking dish with butter. This will help prevent the cobbler from sticking and make it easier to serve.
- In a large bowl, combine the blackberries, granulated sugar, lemon juice, rosemary, and cornstarch. Gently toss everything together until the blackberries are evenly coated. The cornstarch will help thicken the juices as the cobbler bakes.
- Pour the blackberry mixture into the prepared baking dish, spreading it out evenly. Make sure the berries are nicely distributed for even cooking.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder is evenly distributed throughout the flour, resulting in a lighter, fluffier topping.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. If you're using a food processor, pulse the ingredients until you achieve the same coarse crumb texture. Cold butter is key to creating a flaky topping!
- In a small bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix—a few lumps are okay. Overmixing can result in a tough topping.
- Drop spoonfuls of the topping evenly over the blackberry mixture. Don't worry about completely covering the berries; some should peek through. This creates a rustic, appealing look.
- Sprinkle the topping with turbinado sugar for a touch of extra sweetness and a lovely crunchy texture. The large sugar crystals add a delightful sparkle to the finished cobbler.
- Bake for 40-45 minutes, or until the topping is golden brown and the blackberry filling is bubbling. If the topping starts to brown too quickly, you can tent the cobbler with foil for the last 15 minutes of baking to prevent burning.
- Let the cobbler cool for at least 15 minutes before serving. This allows the filling to thicken slightly and prevents it from being too runny. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
📝 Notes
🍎 Nutrition
Calories: 320 kcal
Protein: 4g
Fat: 14g
Carbohydrates: 45g
Fiber: 5g
Calcium: 70mg
