Prep 20 mins
Cook 30 mins
Taken from the book,"Every day's a Party" by Emeril Lagasse; posted for ZWT 5.
Make and share this Fifield's Blackberry Cobbler recipe from Food.com.
- 4 pints fresh blackberries, rinsed and picked over
- 1⁄4 cup Grand Marnier
- 1⁄4 cup granulated sugar
- 2 tablespoons all-purpose flour, PLUS
- 1⁄2 cup all-purpose flour
- 1 teaspoon unsalted butter, at room temperature PLUS
- 1⁄4 lb unsalted butter (1 stick)
- 1 cup light brown sugar, firmly packed
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup rolled oats
- 4 scoops vanilla ice cream, for serving (optional)
- Preheat the oven to 350ºF.
- In a large mixing bowl, combine the blackberries, Grand Marnier, granulated sugar, and 2 tablespoons of the flour. Toss to mix and let sit for 15 minutes.
- Grease four 8-ounce ramekins with 1 teaspoon of the butter.
- Divide the berry mixture equally among the ramekins.
- In a small mixing bowl, cream the remaining stick of butter with the brown sugar until smooth.
- Add the cinnamon, the remaining 1/2 cup flour, and the oats. Mix well.
- Spread the oat mixture evenly over the berries.
- Put the ramekins on a baking sheet and bake until lightly golden, about 30 minutes. Remove from the oven and let cool slightly.
- Top each cobbler with a scoop of ice cream, if you wish, to serve.
Have been on the lookout for nice, fresh blackberries since tagging this recipe & finally found just what I wanted! Even had the Grand Marnier ready & waiting! Your recipes makes for A REALLY GREAT TASTING DESSERT & although I usually like making this kind of thing all in one dish, I will say that the individual servings make for great presentation! Definitely a keeper of a recipe! [Tagged, made & reviewed in Please Review My Recipe]
Alligirl, thank you, these tasty little cobblers were wonderful. Quick and so easy to make, with terrific flavor and great textures. The cobbler had so much flavor, was tart, tangy, sweet and decadent with an excellent crumble. The berries had just the right amount of velvety liquid. I was going to serve these with ice cream but after tasting the treat, I decided to serve them plain, the berries really shone in this recipe. I will be making these often.
I tried using 8 cups (4 pts) blackberries and Splenda in a 9 X 9 baking dish. It was sweet enough and had a nice flavor but was very runny. Stick with the recommended ramekins and brown sugar.