Double Date Blackberry Cobbler (as featured on The Stir)

Hello, party people! It is officially prom season, and the Binge Besties of The Stir Podcast are taking you “Back in Time” to hash out some of film’s best prom scenes!

From the innocence of a 1950s dance called “Enchantment Under the Sea,” to the delightfully disco vibe of the ‘70s, the sparkly, glittery ‘80s and the decades that follow, host Trish Muyco-Tobin and guest co-host Debbie Baldwin recall some of these moments and discuss what made them so memorable.

Watch Volume 38 of the SIP (Shelter in Place) Series on The Stir here

The best part? Trish is sharing her recipe for Double Date Blackberry Cobbler, four individual servings of a berry-licious treat!

Fresh, juicy blackberries and a from-scratch crust make for a perfect end to a celebratory evening. Top it with fresh whipped cream or vanilla ice cream for something extra, but really, this dessert is oh so good, it doesn’t need anything else!

DOUBLE DATE BLACKBERRY COBBLER

Ingredients:

For the blackberry filling:

• 3 cups fresh blackberries, rinsed and pat dry (frozen blackberries may be substituted)
• 1/3 to 1/2 cup sugar, depending on the sweetness of the berries
• 2 tablespoons all-purpose flour
• Juice from half of a medium-sized lemon

For the crust:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons sugar, divided
• Pinch of salt
• 4 tablespoons unsalted butter
• 1/2 teaspoon pure vanilla extract
• 1/3 cup whole milk or heavy cream
• 1 tablespoon melted butter, for brushing over the crust

Note: You will need four, 8-ounce ramekins to make four individual servings.

Directions:

1. Preheat oven to 425 degrees. Lightly spray inside of ramekins with canola or vegetable oil spray (do NOT use olive oil).
2. In a medium bowl, combine blackberries, sugar, 2 tablespoons flour and lemon juice. Mix lightly until blackberries are evenly coated.
3. Divide berry mixture evenly among the four ramekins; set aside.
4. In a separate bowl, mix 1 cup of flour, baking powder, 1 tablespoon sugar and salt. Use a pastry cutter (or fork) to cut in 4 tablespoons of butter. Add vanilla extract and 1/3 cup of milk or cream and combine. Add a touch more milk or cream if mixture seems too dry (batter will be stiff, but mold-able).
5. Use a small ice cream scoop to add batter on top of berries in each ramekin.
6. Use the 1 tablespoon of melted butter to lightly brush over the crust of each ramekin. Sprinkle each cobbler with remaining 1 tablespoon of sugar, if desired.
7. Bake for 18 to 20 minutes, or until crust is golden.
8. Remove from heat; allow to cool slightly.

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