Blackberry Port Cobbler

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Juicy port wine and marjoram infused blackberries are baked until bubbling under a sweet corn biscuit topping for a Fall take on blackberry cobbler. Blackberry Port Cobbler is a simple, fresh, and flavorful dessert that is baked up in minutes. Topped with whipped cream or vanilla ice cream, you have individual treats that will be a seasonal favorite.

Port Wine

My Mother loves Port Wine. And wine coolers. But we will get to the latter another time! For the holiday gatherings I have coming up I wanted to create a special Fall dessert that incorporated her one and only wine of choice. I suppose I’ll have to come up with something in the future to showcase her wine cooler loving days too!

I also love Port wine for baking, especially for fruit forward dessert recipes like this Blackberry Port Cobbler. There are a few types of port wines. Port is a fortified wine from Portugal. That simply means that it has been blended with a distilled spirit like brandy. For this blackberry port cobbler I used ruby port and I’ll explain why.

The two main kinds of port wine are Ruby and Tawny. Ruby port, as it name suggests, is deep red in color. Ruby Port is a bold, rich, and sweet dessert wine with notes of dark berries, chocolate, and baking spices. This wine is easily reduced into a glazing sauce for savory meals, and is a sensational addition to fruit compotes or as a drizzle for tarts like Fig and Walnut.

Tawny port is aged and has more caramel, toffee, and nut flavors and is even sweeter than Ruby Port. The aging process leads the color of the wine to fade to clear orange or tawny. Tawny port is full bodied but softer than Ruby. Tawny is the port I would use in place of bourbon when I make caramel sauce.

Both Tawny and Ruby Port are lovely, fresh wines that can be used creatively in cooking or baking. But of course they are more widely enjoyed as an after dinner drink, or alongside cheese or dessert.

For this blackberry cobbler, the addition of ruby port makes the blackberries even juicier and more flavorful. Since blackberries are more of a Summer berry, the addition of port and marjoram softens the fruit while infusing it with a hint of sweet herb to make it more Fall friendly. Additionally, the marjoram adds a flowery essence that goes beautifully with fruit like blackberries. The filling then serves as a bold and juicy base for the sweet corn biscuit topping.

Blackberry Port Cobbler

The first step to making this Fall cobbler is to make the blackberry filling. Preheat the oven to 375 degrees. Place four 8 ounce individual baking dishes onto a baking sheet. Alternatively, use a large baking dish for this cobbler.

Finely chop up the fresh marjoram leaves and set aside. In a large bowl, toss the blackberries with sugar, ground cinnamon, cornstarch, port wine, vanilla, salt, and chopped marjoram. Then place the mixture into the individual cocottes or ramekins.

Then make the corn biscuit topping. In a large bowl, mix together the corn flour, flour, salt, sugar, and cinnamon.

Then use a pastry cutter to cut in cold butter until the mixture resembles sand with tiny pebbles. Use a large spoon to then gently mix in the buttermilk until a dough forms. Feel free to use your hands to finish it off like I do!

Then drop mounds onto the blackberry mixture. Use a cookie scoop if desired. Brush the top with some heavy cream and sprinkle on raw sugar.

Bake the cobblers for about 25 minutes, for individual ones. Or go up to 40 minutes for a large cobbler.

Allow to cool until the ramekins are not too hot to be handled. Serve the cobbler with whipped cream or vanilla ice cream and a huge spoon for digging in! Garnish with fresh blackberries and marjoram.

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XO,

Sarita

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