Fourth of July

Blackberry Cobbler with Hard Sauce

July 16, 2013
0 Ratings
  • Makes 9"x9" or 9"x12" cobbler
Author Notes

Every summer, there was only about a month when the blackberries were perfectly ripe. We would pick as many as we could reach and my mom would make a cobbler using my Great Aunt Julia's recipe (she was by far the best cook in the family). The sauce is what makes the dish: it's a caramel sauce that is so solid a room temperature that it's hard. You just leave it in the pan and heat it up the next night when you're having the rest of the cobbler - the combination of the tart & sweet just screams "Summer"! Two weeks ago, I took blackberries from a friend's farm here in NC to KY to visit my parents (they are in assisted living). My sister thought I was crazy to go to this much trouble to make a fresh cobbler and hard sauce for them but they both just "lit up" when they tasted it and told stories about summers on the farm for the next 20 minutes! My dad is still talking about that cobbler :) —borntobeworn

What You'll Need
  • Fruit syrup
  • 3 cups blackberries or other fruit
  • 1 cup sugar
  • 2 tablespoons all purpose flour
  • Cobbler dough & hard sauce
  • 1 cup all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 cup light brown sugar
  • 1/2 cup water
  • 2 tablespoons butter
  1. Cook fruit with sugar and flour over medium heat to the point that about half of the juice has cooked out of the berries. Set aside.
  2. Sift together the remaining flour, sugar, and baking powder. Slowly add the milk and mix until well combined to form the batter (you can easily do this by hand).
  3. Preheat a pyrex dish in the oven with 2 Tablespoons of butter to coat the bottom. Pour in batter. Stir in the fruit on top - depending on the dimension of your dish, it may not cover all areas. Bake at 350 degrees for 30 to 35 minutes. Aunt Julia says it takes longer for peaches :)
  4. Make the hard sauce: Combine the 1 cup light brown sugar, 1/2 cup water, and 2 Tbs butter into a tall sauce pan. Heat on medium-low heat to cook it down to the consistency of syrup, stirring often and being careful to not allow the sugar to burn. It will bubble up the sides of the pan so use a 5" or 6" tall sauce pan if you have one. When serving the cobbler, pour a little of the hard sauce over the top (a little goes a long way).

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