My Top Picks Summer Favorites

Blackberry Cobbler with Johnnycake

Eat Your Bourbon Cookbook

Perfect dessert to make when it is blackberry season!

Ingredients

Fruit Filling

  • 3 Tbls. butter
  • 6 c. (5 pints) blackberries, divided
  • 1/2 to 3/4 c. smoked sugar
  • 1 Tbls. cornstarch
  • 2 Tbls. water

Dough

  • 1-1/2 c. unbleached all-purpose white flour
  • 1/2 c. cornmeal, finely ground
  • 3 Tbls. white sugar
  • 1 Tbls. baking powder
  • 1/2 t. baking soda
  • 1/2 t. smoked sea salt, plus extra for sprinkling
  • 4 Tbls. (1/2 stick) cold, unsalted butter, cut into pieces
  • 1-1/4 c. heavy cream, cold

Bourbon Whipped Cream

  • 1 c. heavy cream, cold
  • 1 Tbls. powdered or white sugar
  • 1 Tbls. Kentucky Bourbon
  • 1 t. vanilla

Instructions

FRUIT FILLING: Melt butter in a large saucepan over medium heat. Add two-thirds of the blackberries and enough sugar to achieve desired sweetness. Stir to dissolve sugar. Bring to a boil. Simmer gently to soften fruit and cook down some of the juices, about 10 minutes.

Dissolve cornstarch and water together to make a slurry. Add the remaining blackberries and more sugar, if necessary, and stir. While the mixture is bubbling, pour in the cornstarch slurry and stir to combine. Remove from heat when thickened. Set aside.

DOUGH: In a food processor, combine flour, cornmeal, sugar, baking powder, baking soda and smoked salt. Pulse to combine. Add the pieces of cold butter and pulse 6 to 7 times. Pour in heavy cream and pulse just until dough ball forms.

ASSEMBLE: Divide the fruit mixture between 6 or 7 standard size ramekins, filling about halfway full. Mound dough on top of the fruit. It will seem like a lot of dough.

Sprinkle each cobbler with a pinch of smoked salt and place on a parchment or foil lined baking sheet.

Place baking sheet on the center rack of the oven and bake at 400 degrees for 14 to 15 minutes or until the tops are nicely browned. Cool for 10 minutes.

BOURBON WHIPPED CREAM: Add all the ingredients into a bowl. Using a hand mixer or stand mixer, beat until soft peaks form.

Serve cobblers warm, with a dollop of whipped cream.