Twisted Blackberry Cobbler
This is such a delightful twist on a classic desssert. Fresh lemon zest brightens up the biscuit like crust and grated granny smith apples help thicken the blackberry syrup with hints of cinnamon. Serve this warm with scoops of vanilla ice cream for an out of this world treat.
Ingredients
For the Filling
- 5 C frozen blackberries
- 1 C sugar
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 2 granny smith apples peeled, cored, and grated
- 3 tbsp all purpose flour
For the Crust:
- 1 C all purpose flour
- 3/4 C oat flour process 1 C oatmeal in a food processor or blender until it becomes a fine powder
- 3 tbsp + 1 tsp sugar
- 3/4 tsp kosher salt
- 1/4 C shortening
- zest of 1/2 lemon
- 2/3 C buttermilk
- 2 tbsp unsalted butter melted
Instructions
For the Filling:
- Preheat an oven to 425 degrees.
- In a large bowl mix together the filling ingredients. Pour them into a well greased cast iron skillet or 9" deep dish pie plate.
For the crust:
- In another large bowl mix together the flour, oat flour, 3 tbsp sugar, lemon zest and salt.
- Cut in the shortening by hand until the mixture resembles course sand.
- Mix in the buttermilk.
- Using your hands put clumps of dough on top of the blackberries and flatten them with your hands. It doesn't need to be perfect at all. Allow some openings in top for steam and filling to bubble out.
- Brush the crust with melted butter and sprinkle with the remaining 1 tsp sugar.
- Bake for 45 minutes or until the crust begins to brown and the filling is bubbling. Allow to cool for 10 minutes before serving.
- Serve warm with scoops of vanilla ice cream on top.