Blackberry-Cherry Cobbler with Honey Whipped Cream

By á-174535

Blackberries and cherries are the taste of summer! Baked with spices and a biscuit topping, crown this dessert with fresh honey whipped cream.

Ingredients

• FILLING:
• 2 pounds fresh or frozen blackberries (about 3 1/2 cups)
• 1 pound fresh or frozen sweet cherries (about 2 cups), pitted
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh marjoram, chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Kosher salt
• BISCUIT TOPPING:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon Kosher salt
• 2 tablespoons sugar, divided
• 1/2 cup (1 stick) unsalted butter, chilled and cut into pieces
• 3/4 cup buttermilk
• 1 large egg, beaten to blend
• WHIPPED CREAM TOPPING:
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 tablespoon honey
• 1 tablespoon powdered sugar

Details

Servings 12
Preparation time 10mins
Cooking time 50mins
Adapted from bonappetit.com

Preparation

Step 1

Filling:

Preheat oven to 350°F.

Toss blackberries, cherries, sugar, flour, lemon juice, marjoram, vanilla, cinnamon, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Set aside.

Biscuit Topping:

Pulse flour, baking powder, salt, and 1 tablespoon sugar in a food processor to combine. Add butter and pulse until the texture of coarse meal.

Transfer mixture to a large bowl. Using a spoon, mix in buttermilk, then gently knead a few times until dough comes together.

Drop mounds of biscuit over filling, brush with egg, and sprinkle with remaining 1 tablespoon sugar.

Place cobbler on a baking sheet and bake, tenting with foil if topping becomes too dark, until filling is bubbling and topping is golden brown, 35–40 minutes. Transfer to a wire rack and let cool slightly.

Whipped Cream Topping:

Just before serving, whisk cream, sour cream, honey, and powdered sugar in a medium bowl until soft peaks form.

Serve cobbler topped with whipped cream mixture.