Blackberry cobbler recipe

Ingredients

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder, preferably aluminum-free
• 3 tablespoons granulated sugar
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cardamom
• 6 tablespoons cold unsalted butter, cut into ½-inch cubes
• ¾ cup heavy cream

• 6 cups fresh blackberries
• ½ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon grated lemon zest (from about 2 lemons)
• Heavy cream for brushing
• 2 tablespoons flavored sugar or granulated sugar
• Ice cream for serving (optional)

1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate.
To make the Topping
2. Whisk together the flour, baking powder, sugar, salt, and cardamom in a large bowl. Drop in the butter and, working quickly, cut it in with a pastry blender. You should have various-sized pieces of butter, from sandy patches to pea-sized chunks, and some larger bits as well.
3. Pour the cream over the flour mixture and toss together with a rubber spatula or your hands until you have a very soft dough. If there are still a few bits of flour in the bottom of the bowl, gently knead the dough until it is fully incorporated. Be sure not to overwork the dough; it is better to have a few dry patches than a tough dough. The dough will be soft and sticky.
4. Turn the dough out onto a sheet of plastic wrap or wax paper and cover with another sheet. Using a rolling pin, gently roll the dough into a 9-inch round. Place the dough on a baking sheet, still covered with plastic wrap, and refrigerate while you make the filling. (You can make the dough up to 6 hours before baking the cobbler.)
To make the Filling
5. Combine the berries, sugar, cornstarch, and lemon zest in a large mixing bowl, tossing together to mix. Pour the filling into the prepared pie plate.
6. Remove the chilled dough from the refrigerator and cut a hole in the middle with a 2-inch-wide cookie cutter, in any shape you like, to create a steam vent. Gently place the dough on top of the filling. Brush it lightly with cream and sprinkle with the flavored sugar.
7. Bake for 60 to 75 minutes, until the top is golden and puffed and the fruit is bubbling with juices. Transfer to a wire rack to cool for at least 30 minutes before serving.
8. Serve the cobbler warm or at room temperature, with your favorite ice cream, if desired. The cobbler is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.