We have a blackberry patch that is currently in full production mode next to our driveway. I collect every day hoping to beat the birds to the berries. Last year I got cleaned out in one night. So far, so good this year.
As soon as the red berries begin to turn black, my husband starts talking cobbler. However, I haven’t been making many desserts lately, so I couldn’t get excited about it. Besides, I’m not really a big cobbler fan since I don’t like soggy pie crust nor do I care for the more cake-like versions of cobbler which can also be soggy. Then there is the problem of collecting enough berries to make most traditional cobbler recipes.
So I created this recipe using only one 6-ounce container of berries from the grocery store or about 1-1/4 cup if you are picking them yourself. I slightly adapted the shortbread base from some of my favorite cookies (Lemon Yogurt Squares and Toffee Bars) to use as a topping.
The result is a fruity, cobbler-like concoction with a crumbly and crispy, shortbread cookie-like topping that goes oh-so-perfectly with ice cream or Greek yogurt. Although this recipe is designed for 2 or 3 people, it can easily be doubled or tripled when feeding a crowd. Not quite as easy is selecting the right dish to bake your cobbler in. The secret is using one that allows for two layers of berries–no more, no less.
Here’s my favorite part. Based on 3 servings there are only 122 calories per serving. If you make it 2 servings, there are still only 182 calories per serving. Of course, if you add ice cream, yogurt (my favorite), or whipped cream, and you care about calories, you will need to recalculate. When I add it to my daily yogurt snack, I can get about 6 servings. Talk about a treat to pick up your day. Works for me.
- 6 ounces blackberries (approximately 1-1/4 cup)
- 1-2 tablespoons water (I vary the water according to how juicy I want my cobbler and how juicy the fruit already is. If using frozen fruit, you won't need any.)
- ¼ teaspoon vanilla
- ¼ cup flour
- 1 to 2 tablespoons brown sugar (see notes below)
- Cinnamon, dash
- ¼ teaspoon salt
- 1 tablespoon butter (melted)
- Place berries into a small oven-proof casserole dish small enough that you have two layers of berries. I use a 4 x 6 inch dish.
- Pour water and vanilla over berries.
- Combine flour, brown sugar, cinnamon, salt, and melted butter. After stirring it together, use your fingers to smush it into crumbles.
- Sprinkle crumbles evenly over blackberries.
- Bake at 350 degrees F for 20 minutes.
- Serve with ice cream, yogurt, or whipped cream.