Blackberry Cobbler with Brown Butter Topping

This time of year, I am obsessed with blackberries. I can scarcely think of a more enticing dessert way to use them, than in a blackberry cobbler. Besides the fact that it highlights their supreme juiciness and amazing sweet flavor, it is also easy as pie! Or as cobbler?

INGREDIENTS

  • 8 cups blackberries
  • 3 Tbs sugar
  • 3 Tbs flour
  • 1/8 tsp nutmeg (or ½ tsp cinnamon)
  • 4 Tbs butter cut into small pieces
  • 2 cups flour
  • 3 Tbs sugar
  • ½ tsp salt
  • ½ cup Crisco
  • ¼ cup ice water
  • 4 Tbs brown butter
  • 2 Tbs turbinado sugar (or large crystal crunchy sugar)

DIRECTIONS

  1. In a large bowl mix together the fruit with the sugar, flour and nutmeg.
  2. Gently mix everything together to coat the fruit
  3. Pile the fruit into a buttered 9×13” baking dish.
  4. Randomly place the butter pats over the fruit.
  5. In a bowl of a food processor, mix together the flour, sugar, salt and Crisco.
  6. Add the ice water and pulse to a crumb texture
  7. Sprinkle the dough on top of the fruit.
  8. Melt the remaining ¼ cup of butter until it is a nutty brown color. Drizzle the melted butter over the pastry chunks, (make sure you get all the little brown “crumbs” out of the pan- that is the good part!)
  9. Sprinkle them with the 2 Tbs crunchy sugar.
  10. Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling.

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