Blackberry Streusel Cobbler

Does it get anymore summer than a season fruit cobbler? Blackberries nestled into a soft fluffy batter using a combination of our organic Einkorn whole grain and Sonora 00 wheat. Topped with a streusel for that added texture.  Even better baked on a gas grill without heating your kitchen up! Now that's a real summer treat!

Download a printable version of the recipe here.

Blackberry Streusel Cobbler

*This recipe was baked over a gas grill.

See kitchen oven modifications below.  

Yield: 1 large cast iron frying pan with lid (10-12 servings)

Tools: Large cast iron frying pan or large Dutch oven with lid (grill)

Any large casserole dish (oven)

Ingredients:

Batter:

120g BSM Einkorn whole grain flour

120g BSM Sonora 00 flour

100g sugar

10g baking powder

2g baking soda

3g ground ginger

5g fine sea salt

pinch of cardamom 

400g full-fat buttermilk

113g unsalted butter (for the pan)

Fruit filling:

2lbs fresh blackberries

115g sugar

20g cornstarch

5g fine sea salt

Zest of two medium lemons

Juice of two medium lemons

Streusel:

145g BSM Sonora 00 flour

70g light brown sugar

70g sugar

4g fine sea salt

113g unsalted butter (melted)

Method:

Fruit filling:

In a large mixing bowl, add the sugar and zest the two lemons over the sugar. Massage the zest into the sugar to release the oils. Add the blackberries, cornstarch, salt, and lemon juice. Stir to coat the berries and set aside.

Streusel:

In a small mixing bowl, combine all of the dry streusel ingredients. Melt the butter, and pour into the dry mixture. Mix with a spatula or your hand until the mixture becomes a crumble. If too clumpy, add a tad more flour until it resembles more of a crumble. Set aside.

Batter:

In another large mixing bowl, combine all of the dry batter ingredients. Pour the buttermilk into the dry ingredients and mix until it forms a thick batter.

 Cooking method:

 Grill: Place the stick of butter (113g) into a large cast iron pan or large Dutch oven and cover with the lid or aluminum foil.  Place onto a preheated gas grill set to 350F. Allow the butter to melt, about 5-7 min. Remove the pan from the grill once melted. Pour ¾ of the fruit filling into the pan, followed by the batter. Spread the batter evenly, then spoon the remaining fruit filling over the batter. Sprinkle the streusel over the top and cover with the lid or foil. Place the pot onto a metal sheet tray to prevent dripping onto your grill, then place onto the grill away from the burner or two that you are using to maintain the grill temperature of 350°F. If the temperature slightly dips or raises, adjust the temperature knobs accordingly. Allow the cobbler to bake for 1 hr. At the 45 min mark, remove the lid from the cobbler to allow the top to slightly crisp. Remove from the grill when done baking, and allow to cool slightly before serving. 

*Note: Cooking over a gas grill has a couple of nuances, but beats heating the house up during those summer months when fresh fruit is just begging to be turned into pie or cobbler! Be sure to check the temperature gauge on the gas grill continuously to ensure the temperature stays at about 350-355°F for the cobbler to bake effectively. If the temperature gets any higher or lower, simply adjust the knobs to find the desired temp. Always place the baking vessel away from the direct line of heat to prevent the bottom from burning. A pie or cobbler is done when the top is golden brown and the fruit juices produce slow boils. This indicates the fruit filling has set and will not be watery.

Oven:

Place the stick of butter (113g) into a large cast iron pan or large Dutch oven and cover with the lid or aluminum foil.  Place into a preheated oven set to 350°F. Allow the butter to melt, about 5-7 min. Remove the pan from the oven once melted. Pour ¾ of the fruit filling into the pan, followed by the batter. Spread the batter evenly, then spoon the remaining fruit filling over the batter. Sprinkle the streusel over the top and cover with the lid or foil. Place the pot onto a metal sheet tray to prevent dripping into the oven, then place back into the oven. Allow the cobbler to bake for 1 hr. At the 45 min mark, remove the lid or foil from the cobbler to allow the top to slightly crisp.

Remove from the oven when done baking, and allow to cool slightly before serving.

Best served day of, especially with a big scoop of your favorite vanilla ice cream! Refrigerate any leftovers for up to 4 days if it lasts that long!