- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream, plus more for brushing
- 1/4 teaspoon ground cinnamon
- 1/2 cup sugar, plus more if needed and for sprinkling
- 3 tablespoons cornstarch, plus more if needed
- 6 cups (3 pints) blackberries or raspberries
- Vanilla ice cream, for serving (optional)
- Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Divide dough into 9 pieces, and loosely form each into a ball.
- Whisk together cinnamon, sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough balls, spacing evenly. Brush dough with heavy cream, and sprinkle with sugar. Bake until berries are bubbling in center and biscuits are golden brown, 45 to 50 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes. Serve with ice cream if desired.
The amount of sugar and cornstarch needed will depend on the sweetness and ripeness of the fruit. Taste the berries. If they are sour, add an extra 1/4 cup sugar in step 2. If juicy, add an extra 1 teaspoon cornstarch. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet or lay a piece of foil on the rack below the cobbler.