- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup cold heavy cream, plus more for brushing
- 1/2 cup Domino® Granulated Sugar, plus additional for sprinkling
- 3 tablespoons cornstarch, plus more if needed
- 1/4 teaspoon ground cinnamon
- 6 cups (3 pints) blackberries or raspberries
- Vanilla ice cream, for serving (optional)
Preheat oven to 375 degrees. Whisk together flour, baking powder, and salt in a large bowl until combined. Add butter and cut in using a pastry blender or two forks until mixture resembles coarse meal. Add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Pat dough into a square on work surface and cut into 9 equal squares.
Whisk together sugar, cornstarch, and cinnamon in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough squares, spacing evenly. Brush dough with heavy cream and sprinkle with sugar. To catch any juices that may bubble over when baking, place baking dish on a rimmed baking sheet lined with parchment paper and fitted with a wire rack or lay a piece of foil on the rack below the cobbler. Bake until berries are bubbling in center and biscuits are golden brown, 50 to 75 minutes. If biscuits are browning too quickly, tent with foil. Transfer dish to a wire rack and let cool slightly, about 30 minutes. Serve with ice cream, if desired.
Cook’s Note: 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. If juicy, add an extra 1 teaspoon cornstarch.
Recipe as featured on Martha Bakes.