“Blackberry Cobbler with Johnny Cake Dumplings”

Tons of fresh fruit is available right now for the taking especially if you love berries. Strawberries, blueberries, and blackberries are really sweet and perfect for those Summertime desserts. With the 4th of July just days away, what a perfect time to make my Blackberry Cobbler with Johnny Cake Dumplings. Easy to make and delicious to boot. You can use strawberries, blueberries, and even peaches. I say game on because your family will love you.

Blackberry Cobbler with Johnny Cake Dumplings

First, you may be asking what are johnny cakes? Johnny cakes are a Southern classic which can be fried and served as a side like cornbread. The cakes batter can also be made into pancakes, served with your favorite syrup. The batter can be both sweet or savory depending on its use. However in this recipe I used the batter for dumplings to top my cobbler. The dumplings are super light and tender, not heavy or doughy like a biscuit topping. Sweet but not too sweet as not to compete with the blackberries.

Blackberry Cobbler with Johnny Cake Dumplings

Next make the blackberry filling which is super easy. Take three 6 oz. containers of fresh blackberries. Combine berries with sugar, cornstarch salt, water, lemon juice, vanilla, and bourbon. The bourbon is optional is you’d rather not use it. Yet the smoky taste of the bit of bourbon does stand out. Cook filling for 10 minutes just until berries break down and sauce thickens. Let cool for a few minutes and pour into your 2-quart baking dish. Place large dollops of dough on top of berries and bake. Yum-o!

Blackberry Cobbler with Johnny Cake Dumplings

Let cobbler rest for a few minutes before servings. The cobbler can be served warm or at room temperature as desired. Serve with whipped cream or vanilla ice cream. Let me tell you though, the cobbler is fantastic without any additional toppings. This dessert is light and the best ending to a Summer meal. I know you’re going to enjoy this quick dessert all Summer long. Like I said earlier, use other fresh fruit. I recommend keeping this recipe handy, it’s a go-to in my house. Have a safe and happy 4th of July, my friends.

 

Blackberry Cobbler with Johnny Cake Dumplings

Fruit:

3 T. salted butter

1/2 cup granulated raw cane sugar

3 – 6 oz. containers fresh blackberries

1 1/2 T. cornstarch

Pinch of kosher salt

2 T. water

Juice of 1/2 lemon

1 t. vanilla extract

1 T. bourbon

Dumplings:

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal

3 T. granulated raw cane sugar

1 T. baking powder

1/2 t. baking soda

1/2 t. Kosher salt

4 T. cold unsalted butter, cut into small pieces

1 1/4 cups cold heavy cream

Whipped cream, for serving

 

Heat oven to 400 degrees. In a large saucepan, melt 3 T. salted butter over medium heat.

In a medium mixing bowl combine blackberries, cornstarch, salt, water, lemon juice, vanilla, and bourbon. Add fruit to melted butter in saucepan and bring to boil. Reduce heat to simmer and cook to soften berries and thicken, about 10 minutes. Set aside.

In a large mixing bowl, combine flour cornmeal, sugar, baking powder, baking soda and salt. Using a food processor or pastry blender, cut in cold butter until small pea size dough forms. Pour in cold heavy cream and mix until a dough ball forms.

Pour blackberry filling into a 2-quart rectangle baking dish.

Dollop large dumpling dough balls on top of blackberries. Place dish on a rimmed baking sheet and bake for 13 to 15 minutes or until dumplings are nicely browned.

Cool about 10 minutes before serving with whipped cream.

 

Makes 6 to 8 servings.