Blackberry Bourbon Cobbler with Cornmeal Streusel

Blackberry Bourbon Cobbler with Cornmeal Streusel ingredients

• 6 cups Fresh blackberries
• 1/2 cup Granulated sugar (adjust to sweetness of berries)
• 2 tbsp Cornstarch
• 1 tbsp Lemon juice
• 2 tbsp Bourbon
• 1/2 tsp Ground cinnamon
• 1 pinch Pinch of salt
• 1 cup All-purpose flour
• 1/2 cup Yellow cornmeal
• 1/2 cup Light brown sugar, packed
• 1/4 cup Granulated sugar
• 1 tsp Baking powder
• 1/2 tsp Salt
• 1/2 cup Cold unsalted butter, cut into small pieces
• 1/2 cup Buttermilk, cold
• 1 serving Vanilla ice cream or whipped cream (optional)

How to make Blackberry Bourbon Cobbler with Cornmeal Streusel

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Prepare the blackberry filling: In a large bowl, gently combine the 6 cups fresh blackberries, 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 2 tablespoons bourbon, 1/2 teaspoon ground cinnamon, and a pinch of salt. Toss gently until the berries are evenly coated.
3. Pour the blackberry mixture into the prepared 9x13-inch baking dish and spread evenly across the bottom.
4. Prepare the cornmeal streusel topping: In a separate large bowl, whisk together the 1 cup all-purpose flour, 1/2 cup yellow cornmeal, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
5. Add the 1/2 cup cold unsalted butter pieces to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
6. Pour in the 1/2 cup cold buttermilk. Stir gently with a fork until just combined and a shaggy dough forms. Do not overmix; the dough should still be a bit crumbly.
7. Drop spoonfuls of the cornmeal streusel topping evenly over the blackberry filling in the baking dish. It's okay if there are some small gaps, as the topping will spread slightly during baking.
8. Place the baking dish on a rimmed baking sheet (to catch any potential drips from bubbling fruit) and carefully transfer it to the preheated oven.
9. Bake for 45-55 minutes, or until the blackberry filling is bubbling vigorously around the edges and the streusel topping is golden brown and cooked through. If the topping begins to brown too quickly, loosely tent the cobbler with aluminum foil.
10. Remove the cobbler from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This crucial step allows the fruit filling to set slightly, preventing it from being too runny.
11. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side for a delightful contrast.

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