Blackberry Tarragon Cobbler
- 24 oz blackberries cleaned*
- ⅓ cup sugar
- 3 Tbsp all purpose flour
- 3-4 Tbsp finely chopped fresh tarragon depending how strong you'd like it!
- Pinch of salt
- 1 cup all purpose flour
- 3 Tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 6 Tbsp cold cubed unsalted butter plus more for greasing the baking dish
- ¾ cup heavy cream cold
- Demerara sugar
- Vanilla ice cream for serving
- Preheat oven to 375 F. Butter a small baking dish. Set aside.
- Toss blackberries with sugar, flour, tarragon and a pinch of salt. Let sit as you make the topping.
- In a medium bowl whisk, flour, sugar, baking powder and salt. Add in cubed butter and toss to coat in the flour.
- Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of large peas.
- Add cold cream and gently mix everything together to create a wet shaggy dough. Be careful not to over mix, you just want to mix until all the dry ingredients are absorbed by the wet. (it's good to see chunks of butter in there!)
- Add berries to the prepared baking dish. Dollop the biscuit topping all over the top of the berries. Some exposed berries are ok!
- Sprinkle with a generous amount of demerara sugar.
- Bake for 40-55 minutes until deeply golden brown and bubbling.**
- Let cool for 5-10 minutes and serve warm with vanilla ice cream. The ice cream is crucial for this!
*Try to use the sweetest blackberries you can find! If you think your blackberries are on the sour side add an additional 1 Tbsp sugar to the fruit mix. **Bake time will vary depending on the exact size of your small baking dish
Tried this recipe?Let us know how it was!