This is not a joke that I love fruit desserts summer. With so many wonderful things to choose from that are finally in season, I think I could live pies and chips and cobbler until it's time for pumpkin spice again. It really was not until last summer but I discovered the amazing-ness that is Blackberry Pie and I realized how much I love these tart berries in summer desserts.
The moment the cook ripe enough to burst and turn into a juicy sparkling masterpiece I'm kind of candy heaven. This cobbler is topped with sweet lime cookies and acids that are a little further. The biscuits are so flaky and swollen and baked cobbler, they absorb some of Jucies berries! I served it with whipped cream, but an ice cream scoop of vanilla would be as God do not you think?
This recipe was developed for Clabber Girl baking powder, but the thoughts and opinions are of course all my own!
- 3 ripe cups sugar
- ¾ cup
- 3 tablespoons instant tapioca (or cornstarch) *
- juice of 1 lime
- 2 cups all purpose
- 3 teaspoons Clabber powder Girl dough
- 1 teaspoon salt
- ¼ cup coconut oil ambient temperature **
- ¾ cup milk (any kind will be dairy or do- non dairy I would just stay away from non-fat.)
- zest of 1 lime
- raw sugar for sprinkling (as regular work)
- or Ice Cream whipped cream for service
- Preheat oven to 400F. Light a fat cast iron pan (or baking pan of similar size.) 9 inches
- In a large bowl stir together the berries, sugar, tapioca and lime juice. Put aside.
- In another large bowl combine flour, baking powder and salt. Use your hands to mix the coconut oil in flour mixture, spread the tufts until the pieces are on the pea.
- Add the lime zest, then gradually milk, fold into the batter. Do not over mix!
- Turn the dough onto a lightly floured surface and use a cookie cutter to stamp cookie dough. Arrange the biscuits on the berries. Brush the top with a little milk and sprinkle with sugar.
- Bake for 25 minutes or until the berries burst and bubbly and lightly browned.
* I decided to make these cookies with coconut oil, but the old regular butter works well too. If you use butter, keep it cool and cut into small pieces before working in the dough.