Black Raspberry Cobbler

Black raspberries are a little different than the usual blackberry. Aside from their small nature, the black raspberry has a hollowed inside whereas the blackberries do not. The black raspberries are also said to be a tad more sweeter, perfect picking berries like my husband and I experienced the other evening while picking.
A couple of nights ago, my sweet husband came home like the usual but with a small grin upon his face. After inhaling handfuls of black raspberries while out scouting the property, he exclaimed that behind his grandparent's barn there were huge bushes of sweet black raspberries ready for some picking. Something trembled inside that I would love to make a cobbler or a pie. So after picking a good 6-7 cups of berries, I decided to scout the web for a yummy recipe and boy did I find one.. enjoy!
For the Berries:
  • 6 cups black raspberries (or other fruit)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¾ cup boiling water
  • 1 tablespoon butter
For the Shortcake Biscuits:
  • 2 cups unbleached all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, cut into ½" pieces
  • ¾ cup buttermilk
  • coarse sugar and milk for garnish
  1. Preheat oven to 375 degrees.
  2. In a large saucepan combine ¾ cup granulated sugar, 2 tablespoons cornstarch and ¾ cup of boiling water. Warm over medium-high heat until the mixture boils, cook for 1 minute or until it starts to thicken. Add the black raspberries and stir gently. Heat until the berries are hot. Do not boil or overcook. You don't want the berries to completely break down.
  3. Pour the berry mixture into a 9-inch cast iron skillet or other deep baking dish. Dot with the 1 tablespoon of butter. Set aside.
  4. In a medium mixing bowl combine the flour, 3 tablespoons sugar, baking powder and salt. Whisk to combine. Cut the butter into the flour mixture until it resembles a coarse meal. Some chunks of butter the size of peas is okay. Add the buttermilk and stir to combine.
  5. Drop scoopfuls of dough on top of the berries.
  6. Brush the biscuits with milk and sprinkle with coarse sugar. Bake 30-40 minutes or until the biscuits are lightly browned and the berries are bubbly. Cool slightly before serving.
After making the black raspberry jam, I knew I found a winner when I found myself devouring every bit of jam off of the spatula.
Hugs, Alyssa

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