Blackberry Port Cobbler
Juicy port wine and marjoram infused blackberries are baked until bubbling under a sweet corn biscuit topping for a Fall take on blackberry cobbler.
Ingredients
- 6 cups blackberries rinsed
- 1/2 cup granulated sugar
- 2 tablespoons Ruby Port
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 tablespoon fresh marjoram chopped
- 1/4 teaspoon vanilla extract
Topping
- 1 cup All purpose Flour
- 1/2 cup corn flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter cold and diced
- 1/2 cup buttermilk well shaken
- 2 tablespoons heavy cream
- 2 tablespoons turbinado sugar
Instructions
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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 35-40 minutes for a large cobbler.