Blackberry Cobbler with buttery-orange cookie crust

By ezunich

Ingredients

• 8 cups fresh or frozen blackberries (partially thawed if frozen)
• 3/4 cup sugar
• 2 tbs instant tapioca, finely ground
• 1/2 tsp table salt
• 1/4 cup fresh orange juice
• 1 cup flour
• 1/2 tsp baking powder
• 1/4 tsp table salt
• 1 stick unsalted butter, softened (8 tbs)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• minced zest of 1 orange

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°. For the filling toss together berries, 3/4 cup sugar, tapioca, 1/2 tsp salt and orange juice in a large bowl. Transfer berry mixture to a 2 1/2 qt rectangular or oval baking dish (about 2 inches deep).
For the crust, combine flour, baking powder and 1/4 tsp salt in a small bowl; set aside.
Cream butter and 1 cup sugar in a large bowl with a mixer on medium speed until light and fluffy, 3-5 minutes.
Add eggs, vanilla and zest; beat on medium sped until combined, then beat in flour mixture until a moist dough forms. Spoon dough over berries.
Bake cobbler until juices are thick and bubbly and topping is golden brown, about 1 1/4 hours. Cool cobbler on a rack at least 1 hour. Serve cobbler with ice cream and garnish with mint, if desired.