8/2/2025
Blackberry Ginger Cobbler
The ginger in this cobbler adds a nice little punch of flavor to the blackberries that really makes them pop.
This is a cobbler with the fruit going into the cobbler fresh, not cooked down. It does make the filling a little bit more liquidy so you can choose to give the berry mixture a quick cook to more fully activate the cornstarch and thicken it up. For me though, sometimes I like a little more liquid, especially if I'm putting some ice cream on top!
- Blackberry Filling
- 4 pints fresh blackberries, rinsed
- 1/4 cup granulated sugar
- 1/2 tsp ground Korintje cinnamon
- 1/4 tsp salt
- 1 tbsp Blackberry Ginger Dark Balsamic
- 1 1/2 tbsp cornstarch
- Cobbler Topping
- 1/2 cup all purpose flour
- 1/4 cup light brown sugar
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup finely chopped crystallized ginger
- 1/4 cup butter, cold and diced into pieces
Preheat the oven to 350F. Grease an 8"x8" baking dish and set aside.
In a bowl, combine blackberries, sugar, cinnamon, salt, Blackberry Ginger Dark Balsamic and cornstarch. Stir gently until berries are evenly coated. Pour berry mixture into the greased baking dish.
In a medium bowl, combine flour, light brown sugar, ground ginger, salt and crystallized ginger. Using your fingers or a pastry cutter, cut butter into the flour mixture until it resembles small crumbs. Cover the berries evenly with the flour mixture.
Bake for 30-35 minutes until cobbler topping is golden brown and berries are bubbling around the edges. Let cool for 1 hour to let filling set, serve as is or with ice cream or whipped cream.
