Meet my new favorite blackberry cobbler, individualized. This recipe has a light biscuit-style crust and a complex blackberry filling with hints of lemon, vanilla, and cinnamon - each adding to rather than overwhelming the fruit's dark jammy flavor. Note: the recipe makes 4 servings/ramekins of filling and a good 8 servings of topping, so you could easily double the fruit or half the topping to make it come out even. I just baked the left over topping as shortcakes for later.
3 small containers of blackberries
2/3 cup sugar, divided
1 1/3 cups, plus 1 tablespoon, all-purpose flour, divided
Grated rind from 1 lemon
1/2 tablespoon lemon juice
1 teaspoon vanilla extract or 2 tablespoons bourbon
1/2 teaspoon cinnamon
1/2 teaspoon salt, divided
2 tablespoons cold unsalted butter, cut into small pieces, divided
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup buttermilk
Heat oven to 375°F.
Combine berries, half the sugar, 1 tablespoon flour, the lemon zest and juice, vanilla, cinnamon, and 1⁄8 teaspoon salt and mix carefully. If convenient, mix this ahead of time & let it sit so the blackberries have time to soak up the flavors.
Spoon into 4 individual sized greased ramekins.
Mix the rest of the flour, sugar, salt, baking powder and baking soda in a large bowl. Cut in 2 tbsp of butter with a pastry blender or two knives until it looks like coarse meal. Add the milk and mix until it holds together.
Drop dough by large spoonfuls over the berries.
Put the ramekins on a baking sheet and put them in the oven. Bake 20-25 minutes or until the tops were browned and the berries were bubbling.
Serve it warm with whipped cream or ice cream.