- 12
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
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.