It’s Fri-Yay! Maybe you will be cleaning out the refrigerator, making room for new food for next week. While on that weekend grocery run, grab some fresh blackberries. These jumbo sweet berries are still plentiful but not for much longer. I’ve actually run into a few markets without a supply yet keep looking and you’ll find them. Because you can’t let the weekend go by without making my Cardamom Blackberry Cobbler. Full of juicy blackberries and the unexpected flavor of cardamom.
Cardamom Blackberry Cobbler
My love of blackberry cobbler came from my Granny. She could make cobblers like nobody I have ever known. Granny taught me good food is made with love and it was ever present in everything she cooked. Her cobblers were thick and gooey with lots of crust and fruit. Ice cream was also available for topping her warm cobblers. You didn’t dare eat cobbler without.
Cardamom Blackberry Cobbler
So I decided to use different spices that pair well with blackberries to create a different flavor profile. Boy, did my pairing work. I usually use a touch of nutmeg and cinnamon yet wanting something just as good. Cardamom was my spice of choice and a favorite spice used in my Browned Butter Cardamom Sugar Cookies. Cardamom is strong in flavor and can overpower other ingredients so be careful. Otherwise, this cobbler is made with lots of love and precious memories.
Cardamom Blackberry Cobbler
As I enjoy the rest of my Friday night, I will be thinking of other desserts to knock your socks off as Fall approaches. Bet you’re asking what is she going to do with apples, pumpkin, warm spices, etc. You’ll just have to stay tuned, however, enjoy the rest of blackberry season and bake up my cobbler for everyone to fall in love and drool over. So worth the effort, I promise and don’t forget the ice cream. If you make this recipe, leave a comment or # chowdownlowdown. Love to see your creations.
Have a great weekend!
Cardamom Blackberry Cobbler
Cardamom Blackberry Cobbler
5 – 6 oz. containers of blackberries
2 T. fresh lemon juice
2 t. lemon zest
2 T. instant tapioca
1 t. ground cardamom
3/4 t. ground cinnamon
1/4 t. kosher salt
1/2 to 3/4 cup raw cane sugar (depending on berry sweetness) plus extra for dusting the top)
1 cup water
1/4 cup unsalted butter, cut into pieces
3 – 9 to 10-inch pie crusts (homemade or store-bought)
In a 3-quart saucepan, combine blackberries, lemon juice, and lemon zest. Next, mix together tapioca, cardamom, cinnamon, salt and sugar.
Mix dry ingredients into berry mixture and pour in water. Bring filling to boil over medium-high heat then reduce heat to simmer and cook, stirring occasionally for 15 minutes. Remove from heat. Add in butter while filling is hot, stirring until melted.
Heat oven to 375 degrees. Butter a 13×9-inch baking dish. Cut one pie crust into small pieces and stir into blackberry filling. Ladle filling into prepared baking dish.
Cut remaining pie crust into desired shapes like squares and place onto filling. Dust top of crust with cane sugar.
Bake for 50 minutes or until bubbly and golden brown.
Serve warm or at room temperature with vanilla ice cream.
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