The end of the summer season is bittersweet. For me there's always a longing for time to slow down. I wish that there could be more summer days so that I can attempt to mark more things of my mental summer bucket list. More vacations, more time spent on the water and lounging on the hammock and less time worrying about the hustle and bustle that will inevitably arrive along with the school year.
On a more positive note, the end of summer also brings beautiful things too. In the pacific northwest we get the gift of an abundance of blackberries growing naturally around every corner.
My family and I picked a couple quarts of these delicious (and free!) blackberries for a quick cobbler and it was so good I had to share the recipe.
I had sugar cookie dough leftover from earlier in the week and it made the most delicious sweet topping that complimented the tart blackberries perfectly.
I stirred sugar, cornstarch, salt, lime juice and chopped mint into the fresh blackberries, crumbled sugar cookie dough on top and baked in a 375 degree oven for 45 minutes.
I served it warm by itself but you could top with vanilla ice cream, whipped cream or greek yogurt (that would then be considered breakfast).
The best thing about this cookie cobbler recipe is that it can be customized using any combination of fruit you have on hand. Also experiment with using lemon or orange instead of lime, or maybe basil instead of mint.... use whatever is fresh and available!
Blackberry Mojito Cobbler
recipe by Tristin Rieken at ONEarmedMAMA.com
- 2 1/4 cup flour
- 2 teaspoons baking powder
- 1 cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon coconut extract (or vanilla extract)
- 1 tablespoon lime zest
- 1 teaspoon salt
- 2 quarts fresh blackberries (equal to 4 pints or 8 cups) (if using frozen fruit simply bake slightly longer)
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 teaspoons lime juice
- 1 teaspoon fresh mint, chopped
- Preheat oven to 375 degrees Fahrenheit.
- Mix flour, baking powder, salt and lime zest in a small bowl and set aside.
- Beat butter and sugar until well blended. Beat in egg and extract. Add flour mixture and stir until just combined. Wrap in plastic wrap and refrigerate while preparing the fruit.
- Prepare fruit filling by combining cornstarch and sugar in a large bowl. Add fruit, top with lime juice and mint, then stir to coat.
- Place prepared fruit filling in a 8x13 glass baking dish and cover with cookie dough topping and bake on a baking sheet until golden brown, 45 to 55 minutes. Let cool slightly before serving.