I call this dish a cobbler, but I know that description can be controversial. I served this dish to my family, and as the spoons scraped the plates, a discussion came up about what is a cobbler exactly. We each described different types of dishes, and went through all the other names for similar dishes – grunt, buckle, crumble, slump, betty…When the plates were clean and the remnants of sauce being eaten by the spoonful, I asked if they thought I should give the dish a different name. The general consensus was, when it’s as good as this, who cares what it’s called.

This sauce is rich and delicious, but you could add a scope of ice cream or a dollop of whipped cream.

Blackberry Cobbler with Bourbon Sauce

2014-07-15 14:38:44

Serves 6

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Ingredients

1. Blackberry Cobbler
2. 1 cup all-purpose flour
3. 1 cup granulated sugar
4. 1 ½ teaspoon baking powder
5. ¼ teaspoon salt
6. 2 teaspoons vanilla extract
7. ½ cup butter (1 stick), melted and cooled
8. ¾ cups whole milk
9. 2 cups blackberries
10. Bourbon Sauce
11. ½ cup (1 stick) butter
12. 1 cup light brown sugar
13. 2 teaspoons vanilla
14. 2 egg yolks, at room temperature
15. ¼ cup bourbon

For the Cobbler

1. Preheat the oven to 350°. Butter a 2-quart baking dish.
2. Mix the flour, sugar, baking powder and salt together in a large bowl with a fork. Add the melted butter, vanilla extract and milk and stir until the batter is smooth. Pour the batter into the prepared pan. Sprinkle the blackberries over the surface.
3. Bake for 40 - 45 minutes until puffed and golden around the edges and a tester inserted in the center of the batter comes out clean.
4. Serve warm or at room temperature.

For the Sauce

1. Melt the butter in a medium saucepan, then whisk in the sugar and vanilla. Bring to a low boil over medium heat, whisking constantly, until the sugar is dissolved and the mixture is cohesive. Pull the pan off the heat and and cool slightly. Slowly whisk the egg yolks into the mixture and whisk until the sauce is combined and slightly thickened. Whisk in the bourbon and return to the heat, whisking constantly until the sauce thickens slightly. The sauce should be the consistency of thick syrup.

By The Runaway Spoon

The Runaway Spoon https://therunawayspoon.com/