Tapioca thickens the blackberry juices so the cobbler isn’t thin. For a filling with silky consistency, buzz tapioca in a coffee grinder before adding.
Makes: 12 servings Total time: 1½ hours + cooling
|FOR THE FILLING, TOSS:|
|8||8cups fresh or frozen blackberries (partially thawed if frozen)|
|2||2Tbsp. instant tapioca, finely ground|
|1⁄2||1/2tsp. table salt|
|1⁄4||1/4cup fresh orange juice|
|FOR THE CRUST, COMBINE:|
|1||1cup all purpose flour|
|1⁄2||1/2tsp. baking powder|
|1⁄4||1/4tsp. table salt|
|1||1stick unsalted butter, softened (8 Tbsp.)|
|1||1tsp. vanilla extract|
|Minced zest of 1 orange|
|Vanilla ice cream (optional)|
|Fresh mint (optional)|
Preheat oven to 350°.
For the filling, toss together berries, ¾ cup sugar, tapioca, ½ tsp. salt, and orange juice in a large bowl. Transfer berry mixture to a 2½-qt. rectangular or oval baking dish (about 2-inches deep).
For the crust, combine flour, baking powder, and ¼ tsp. salt in a small bowl; set aside.
Cream butter and 1 cup sugar in a large bowl with a mixer on medium speed until light and fluffy, 3–5 minutes.
Add eggs, vanilla, and zest; beat on medium speed until combined, then beat in flour mixture until a moist dough forms. Spoon dough over berries.
Bake cobbler until juices are thick and bubbly and topping is golden brown, about 1¼ hours. Cool cobbler on a rack at least 1 hour. Serve cobbler with ice cream and garnish with mint, if desired.
Per serving: 277 cal; 9g total fat (5g sat); 51mg chol; 181mg sodium; 48g carb; 5g fiber; 3g protein
Gently stir the filling together to evenly distribute the tapioca without damaging the berries.
Spoon and gently spread the dough over the berries. It will be thin in spots, but it spreads as it bakes.