It’s blackberry picking season! For about six weeks each year, I tote my bucket all over our mountain looking for those beautiful berries. The sun warmed berries are sugary sweet this time of year and it feels a little like food heaven.
Blackberry pancakes, blackberry muffins, savory blackberry sauce paired with grilled pork chops, and of course the Bennett Crew’s favorite blackberry dish… Blackberry Cardamom Cobbler.
Every year I tell my Bennett Crew I’m saving some blackberries for making jam. But that never seems to happen.
I believe we love those berries too much to wait for jam. 🙁 I really will make that jam next year.
Blackberry recipes abound this time of year. Here are few of my favorites!
Blackberry Lemon Drops from Talk of Tomatoes
Blackberry Plum Cardamom Jam from Talk of Tomatoes
“Go Big” Back to School Blueberry (or Blackberry) Coffee Cake from Pink Patiserrie
Apple Blackberry Pie from Eat the Love
Blackberry Oatmeal Cake from The Bite House
Wild Blackberry Cardamom Cobbler
Serves 8-10
Adapted from multiple sources… but mostly from my Mom. Mom was the Queen of cobblers when I was a kid. All sorts of cobblers showed up weekly, sitting on our kitchen table. Blackberry was my favorite. 🙂
Pre-heat the oven to 375F.
Ingredients
Filling:
6 cups blackberries, blueberries or mixed berries
¾ cup organic granulated sugar
Zest of one lemon and 2 teaspoons lemon juice
2 tablespoons cornstarch
2-3 tablespoons unsalted butter, diced
Directions
Gently toss the berries with the sugar, lemon zest, lemon juice, cornstarch and butter and set aside.
Cobbler Crust
1 stick of unsalted butter, softened (1/2 cup)
1 cup Coconut sugar (or ¾ cup brown sugar) I use Wholesome Sweeteners Coconut Palm Sugar. This sugar creates a caramel colored cobbler crust with just a hint of toasty caramel flavor.
3 egg yolks
½ cup sour cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (I used ½ cup cake flour and 1 cup all-purpose flour)
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoon ground cardamom
Directions
Mix together the flour, baking soda, baking powder and cardamom. Set aside.
In a kitchen aid mixer or mixing bowl, mix together the soft butter with the coconut or brown sugar until nicely incorporated. The sugar butter mixture will be a little lumpy looking due to the coconut sugar. This is normal.
Mix in the egg yolks, vanilla extract and then the sour cream. Then slowly mix in the flour mixture until the batter is smooth.
Putting the Cobbler Together:
Butter a 9×13 baking dish and then pour the filling into the baking dish.
Take a muffin, cupcake or ice cream scoop and scoop the cobbler crust batter onto the filling, leaving a few holes to allow the blackberry filling to bubble through. You don’t have to do this but I think it makes the cobbler look pretty.
Place the cobbler in the oven and bake for about 35-45 minutes or until the cobbler crust is done and golden brown on top and the filling is hot and bubbly.
Let the cobbler cool for at least 10-15 minutes. Serve warm with vanilla bean or blueberry cheesecake ice cream. Yum!
What a fantastic cobbler. Now if I could just go and pick some berrieso f my onw.
🙂 Mandy
🙂 Thank you! Just a little secret Mandy, mid-winter when we need a little pick me up treat, I use thawed (previously frozen) blueberries or blackberries in this cobbler. Works just as well except I add an extra teaspoon corn starch. Have a great week!
This looks amazing! I love cardamom with berries. I like to put a pinch in my smoothies! I can’t wait to try this. Blackberries are just coming into season here too!
Thanks Kelley! I’m a huge fan of cardamom and try to think of new ways to incorporate it into my recipes. 🙂 Our favorite little coffee shop in Friday Harbor serves a hot cocoa with a hint of cardamom. It’s divine! Hope you’re having a fabulous end of the summer vaca! Hugs friend!
Hi Karista – I actually just bought some cardamom pods for the first time ever for another recipe. I’m not sure what the flavor is like – what does it do for your cobbler (which looks heavenly, btw!)?
Thanks Bill! I LOVE cardamom. Cardamom has a subtle gingery citrus scent and flavor and is a lovely compliment to berry recipes, apple pie, and my favorite coffee shop on San Juan Island serves a pinch of ground cardamom in their hot chocolate. So delish! I also like to use ground cardamom in a spice rub for roasted chicken and pork and of course for all those divine Indian recipes! Can’t wait to see what you create using your cardamom pods!! 🙂
Aw thanks for the arrows to blackberry recipes;))). I hope you are well! Would love to see you soon!
You are so welcome Janelle!! Missed you at Foodportunity! And yes, hopefully I will see you soon… hopefully at Blue Ribbon! Seppo called last minute for help and wouldn’t you know, it was my anniversary! I felt bad I couldn’t jump in and help. 🙁 Hugs to ya!
I was actually going to say, that looking at these pictures makes me feel all warm apple pie, but “makes me feel all warm blackberry pie” would be more accurate. 😉
You have the gift of conjuring emotions with your food, Karista; which is what every good cook must possess without trying. And I bet the smell is just heavenly . . . Oh, this is one of those days when I wish we were neighbors. We could gab, we could eat, we could prattle some more, and then eat some more!
Hoping you are doing well this week,
Xoxox,
~ Cara
I love your comments Cara! You make me feel so special 🙂 I can truly say that when this cobbler is baking my house smells like sweet blackberries and cardamom. And yes, if we lived closer I’d have you over for cobbler and coffee and we could gab the day away! Love to you my friend!!
That makes my heart smile. 😉
You must promise me that if you ever visit Southern California, you let me know beforehand so we can make time to meet one another face to face.
Xoxo
Absolutely! I have family in Southern Cal and visit every now and then.
wild blackberries were the greatest of finds in my youth with my grandmother’s cobbler only hours from discovery. This reminds me of her today and makes me miss tastes that no other fruit produces. Brava!
Thanks Michael! I too picked buckets full of blackberries as a child. Usually more went into my mouth than in my bucket. 🙂
our wild berries were called dewberries by my grandmother. they were unrealistically tart raw so not many went in my mouth until the cobbler arrived 🙂
Yum! I am copying this!
I LOVED the visual of you traipsing around your mountain with a pail of blackberries!
Hahaha! Yep, I have two, one is white and one is red. And I don’t go home until they’re both filled! 🙂
Someone should take your picture!
Hahaha! It’s not a pretty site, which is probably why there is not picture.
I’ve been waiting for this one! How absolutely beautiful and just the coziest dessert.
Awww… thanks! It’s so cozy I usually go back for seconds. 🙂
This must taste so much better knowing that the berries were hand-picked on your mountain. I love cobblers soooooo much. I must try your cardamon version — the Carmel flavour from the coconut sugar sounds divine!
Thanks Barb. I must say I’m in love with the coconut sugar. Makes everything taste better.
This sounds just amazing! I had better get out there with my bucket.
Yes you better! Before they’re all gone. 🙂
I bet the cardamom tastes phenomenal in this dish!
Love cardamom with berries, apples and in a spice mix for chicken and pork. Yum! And a pinch of ground cardamom is great in hot cocoa too. 🙂
That’s one beauty of a cobbler Karista and that crust is just over the top, it sounds so good. Sour cream, cardamom and that touch of the coconut sugar in the crust paired with the tart berries and lemon…oh…my…goodness!
It’s so yummy I keep getting requests from the Bennett Crew to make another 🙂
Being winter here I will have to cheat and use some I have frozen 🙂
I think frozen berries, thawed, either blueberry or blackberry would be delish!
Your cobbler looks perfect my friend, the crust on top is so beautiful and the berries look juicy and delicious 😀
Cheers
Choc Chip Uru
Thanks Uru!! And best of luck to you these next few weeks in school!
The cardamon sounds like a lovely addition. I like the look of the blackberries bubbling up on the side of the dish. Super yummy but a nightmare to clean!
Thanks Bam. It was delicious and didn’t last long in my house. But oh yes… the pan had to soak overnight. 🙁
Karista, don’t you love the way summer fruits pair with cardamom?! Never tried with blackberries, but I sure hope to, and soon. What a beautiful cobbler you’ve made here! Seems there must be something deep in our genes that’s taught us that picking our own fruits makes all things better. 🙂
Thanks Spree! I love picking my own fruits and veggies and probably should have been a farmer! 🙂 I have a little garden this year but not nearly as big as I’d like. Have a fabulous week!
I have never had the combo of blackberries and cardamom before. Excited to give it a try!
I love cardamom with any kind of berry and apples! I usually make my holiday apple pies with a touch of cardamom. So fragrant and delicious. 🙂 Thanks for commenting!