Stephan Pyles' Blackberry Cobbler


by Melissa Jones

Posted on May 7, 2014 at 1:46 PM

For the fruit filling:


4          tablespoons  cornstarch

¾         cups               granulated sugar

2          cups               water

5          cups               fresh blackberries

2          teaspoons     fresh lemon juice

1                                  orange, zested



For the Topping:


3          cup                 flour

¼         cup                 granulated sugar

1 ½      tablespoons  baking powder

dash               salt

       cup                 unsalted butter, chilled

¾         cup                 milk

granulated sugar for dusting





Preheat oven to 350 degrees.


To prepare the fruit filling, put the cornstarch in a small mixing bowl and add a bit of water while mixing to make a “slurry”; set aside. Bring the 2 cups water and the sugar to a boil in a saucepan. Add the cornstarch slurry and cook over medium heat until the cornstarch has thickened the mixture, about 5 minutes. Toss the blackberries in a bowl with the lemon juice and orange zest. Pour the sugar-cornstarch mix over the berries and stir to combine.


Pour the blackberry mixture in a buttered 9“ by 9” baking dish and set aside.


To prepare the topping, sift all the dry ingredients together into a bowl. Cut in the butter with a fork (or with your fingertips) until it is the size of small peas. Drizzle in the milk while stirring with a spoon and incorporate thoroughly but do not overbeat. Cover the fruit filling with the topping and bake in the oven for 30 to 35 minutes, or until the topping is browned.  Serve with ice cream of your choice.