Deluxe Blackberry Cobbler
- Ready In:
- 2hrs 20mins
- 4 ounces cream cheese, softened
- 1⁄4 cup butter, softened plus
- 1 tablespoon butter, softened
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3 tablespoons orange juice
- 4 cups fresh blackberries
- 1 1⁄2 cups sugar
- 1 cup apple, peeled and thinly sliced
- 1 tablespoon lemon juice
- 2 1⁄2 teaspoons grated fresh lemon rind
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- vanilla ice cream (optional)
- In a mixing bowl, combine the cream cheese and butter.
- Combine the flour and salt in another bowl; stir into the cream cheese mixture.
- Pour the orange juice over the cream cheese/flour mixture.
- Stir with a fork just until moistened; shape into a ball and chill for 1 hour.
- Preheat the oven to 425 degrees.
- Divide the dough in half and press one half on the bottom and sides of a greased 1 1/2 quart baking dish.
- The dough should come to within 1 inch of the top of the dish.
- In a saucepan, combine the blackberries, sugar, apples, lemon juice, lemon rind, and vanilla; bring to a boil and let boil for 10 minutes.
- Pour over the crust in the prepared baking dish.
- With the remaining dough half, shape irregular pieces about 1/4" thick.
- Place the dough pieces on top of the fruit in a patchwork fashion, leaving some fruit exposed.
- Dot with the remaining 1 T butter.
- Bake at 425 degrees for 40 minutes or until the cobbler is golden.
- Serve warm in dessert dishes with a scoop of vanilla ice cream on top.
Join The Conversation
Another awesome recipe by the Dreamgoddess. I absolutely love blackberries and didn't change a thing. It was perfect. The fruit was tart, tangy and sweet, with a lovely light crust. We really enjoyed the addition of the vanilla, it takes the dish to a different level. This cobbler was sheer perfection served with vanilla bean ice cream. Into my keeper box this goes. Thanks so much for sharing. :)
I made the filling with frozen mulberries and strawberries, and it was delicious, great consistency from the addition of apple (I found only one apple was needed to yield 1 cup). However, I was not much of a fan of the pastry, I found it tough and with little flavour. I did use light cream cheese which might have caused the problem, I would make this again and try to fiddle with the pastry a bit.