Easiest possible blackberry cobbler
- 1-quart blackberries, rinsed and shaken dry
- 3/4 cup sugar
- Pinch salt
- 1 cup flour
- 1 egg
- 6 tbsp cold butter
- Vanilla Ice cream, for serving
Preheat oven to 425 degrees. Place the blackberries in a 7×11 baking dish or pie pan. In a separate bowl, combine the sugar, pinch of salt, and flour. Add the egg and stir with a fork, then use your fingertips to form a crumbly, sandy mixture. Scatter this over the berries. Using a sharp paring knife, slice the butter as thinly as you can and shingle it over the flour mixture in a single layer. Bake for 25 minutes or until the berries are bubbly and the cobbler topping is nicely browned. Serve warm, with ice cream.
Blackberry Ice Cream
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- Pinch salt
- 1 cup sugar
- 3 cups ripe, sweet blackberries
Using a blender, blend the milk, cream, salt, sugar, and blackberries. Taste and add additional salt or sugar as needed; the sweetness of the berries (and your palate) will vary. Strain the mixture through a sieve to remove any seeds. Churn the mixture in an ice cream maker using the unit’s instructions. Mine takes about 20-25 minutes to reach soft serve consistency in a Cuisinart frozen canister maker. Transfer to an airtight container and freeze until hard.
