It’s no joke that I adore fruity desserts in the summer. With so many wonderful things to choose from that are finally in season, I think I could live off of pies and crisps and cobbler until it’s time for pumpkin spice again. It really wasn’t until last summer though that I discovered the amazing-ness that is Blackberry Pie and I realized how much I love these tart berries in summer desserts.
The moment the blackberries bake enough to burst and turn into a juicy, bubbly masterpiece- I’m in a bit of sweets heaven. This cobbler is topped with sweet and tart lime biscuits which take it one step further. The biscuits are so flaky and puffy and as the cobbler bakes, they absorb some of the jucies from the berries! I served this with whipped cream, but a scoop of vanilla ice cream would also be divine don’t you think?
This recipe was developed for Clabber Girl Baking Powder, but the thoughts and opinions are of course all my own!
- 3 cups blackberries
- 3/4 cup sugar
- 3 tablespoons instant tapioca (or cornstarch)*
- juice of 1 lime
- 2 cups all purpose flour
- 3 teaspoons Clabber Girl Baking Powder
- 1 teaspoon salt
- 1/4 cup coconut oil- room temperature**
- 3/4 cup milk (any kind will do- dairy or non dairy- I just would stay away from non fat.)
- zest of 1 lime
- coarse sugar for sprinkling (regular works too)
- Ice Cream or Whipped Cream for serving
- Preheat oven to 400F. Light grease a 9 inch cast iron skillet (or baking pan of comparable size.)
- In a large bowl toss together the berries, sugar, tapioca and lime juice. Set aside.
- In another large bowl- stir together the flour, baking powder and salt. Use your hands to blend the coconut oil into the flour mixture, spreading the clumps until the pieces are about pea-sized.
- Add the lime zest and then the milk gradually, folding it into the dough. Don't over mix!
- Turn the dough onto a lightly-floured surface and use a biscuit cutter to stamp biscuits out of the dough. Arrange the biscuits over the berries. Brush the tops with a little bit of milk and sprinkle with sugar.
- Bake for 25 minutes or until the berries are burst and bubbly, and the biscuits are golden.
*If you don't have instant tapioca you can of course use corn starch, but expect the filling to be more watery/juicy.
**I decided to make these biscuits with coconut oil, but regular old butter works well too. If you use butter, keep it cold and cut it into small pieces before working it into the dough.