Ingredients
1 tablespoon melted butter
1 1/4 all purpose flour
1/2 granulated sugar
1 1/2 teaspoon baking powder
1/4 teaspoon cinnamon
kosher salt
1/2 cup unsalted frozen butter
1/2 cup buttermilk
1/4 teaspoon vanilla
1/4 cup blackberry preserves
1 1/2 blackberries
3 tablespoon cornstarch
1 tablespoon raw turbinado sugar

vanilla ice cream or whipped cream

must have one 2 quart baking dish think of casserole pans!


preheat oven to 375 degrees grease a 2 quart baking dish with melted butter. In a medium bowl combine the flour 2 tablespoon of the granulated sugar the baking powder cinnamon and 1/4 teaspoon salt whisk to combine

grate the frozen butter on the large holes a box grater then add to the flour mixture and use your fingers to work the butter into the flour until it resembles coarse crumbs in a small bowl stir together the buttermilk and vanilla then drizzle over the flour mixture and use a rubber spatula to mix until a fairly rough dough just starts to form switch to your hands and gently mix until it just comes together into a soft dough do not overmix chill in the fridge while you put together the filling

In a medium bowl whisk the blackberry preserves until smooth then add the blackberries remaining six tablespoons sugar and 1/4 teaspoon salt stir gently to combine sprinkle the cornstarch over the berries and stir gently again until well combined spoon the blackberry mixture into the baking dish drop nine rounded spoonfuls of the biscuit dough on top of the berries brush the biscuit with any remaining melted butter and sprinkle the tops with the raw or turbinado sugar

place the cobbler on a baking sheet and bake until the fruit filling is vigorously bubbling and the biscuits are deep golden brown puffed and cooked through about 50 minutes rotating the baking sheet once after 25 minutes rest the cobbler for 30 minutes before serving it warm topped with vanilla ice cream and or whipped cream

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