Blackberry, Blueberry, Basil and Brown Butter Cobbler
This blackberry, blueberry and basil cobbler with brown butter is simply divine!
Simple, quick and easy to make is one way to describe this cobbler. Most cobblers are straight and to the point, with a layer of fruit on the bottom and a cobbled floury top. This cobbler is definitely quick to make. It is definitely easy to make and there is where the similarities stop! One look at the above ingredients and one realizes this is not your average Joe cobbler. Not that there is anything wrong with average Joe, but in this house it was time for a change.
Change began the morning that I stepped into Trader Joe’s (OK, I admit I am becoming a fan) to discover basil plants for $2.99. BIG basil plants. Cheaper than any nursery I’ve ever bought them from. So cheap that I’m going back to buy another. And so big that I had plenty of basil leaves to harvest from the get go. You saw I already used some in the last delectable pasta dish I posted?
Well, Alex had come home briefly to deposit some of his belongings and Manservant was arriving the next day, so I thought I better cook/bake something to show them that I still could. Bake, that is. After all, I’d been living on leftovers since Zoe left and hadn’t even stepped foot in the grocery. So what else was waiting for me as I put the basil plant into my basket, but blueberries, raspberries and blackberries. Racing home with my purchases, I decided I best not let them go to waste and baking was on my mind.
No sooner did I get started then Alex said he was heading back up to Vail and in just a few hours. Well, luckily this cobbler did not go to waste. No sooner had he said that, then I got a call from a friend inviting me to dinner. How nice and how good that I could provide dessert! Knowing this friend did not like raspberries, I did not incorporate them, but one could if one so desired. Actually I kind of like the whole “B” thing. Blueberries, blackberries, basil and browned butter. It works, does it not?
As I mixed up the fruit, I realized that it would make a perfect fruit salad. If you want, save the calories from the butter and crust and scoop the fresh fruit over some frozen yogurt. However if you choose to go the distance, the top of this cobbler becomes chewy and slightly crunchy with rich buttery goodness. The basil added a subtle, but flirtatious taste to the fruit, and keeps one guessing as to the secret ingredient. This dish is perfect with ice cream or whipped cream and would be perfect for dad on his day. Manservant certainly appreciated it on his arrival home!
Fruit desserts spell comfort to me. I hope they do to you, too!
One other note: I used lemon in this. To be truthful here, I am not a giant fan of lemon in desserts. Weird, I know! In this cobbler, the lemon was noticeable when it came out of the oven, however it seemed to become more lemony in the days after, as it was slowly scooped spoonful by spoonful into someone’s mouth. No, I admit, it wasn’t mine. It became too lemony for me to really enjoy. So proceed with caution. Lemon lovers…use all I say. And it you expect this to be gone in one day, by all means use it. If you plan on this lasting a few days and you are like me, you may want to cut back by half with the lemon.
Blackberry, Blueberry, Basil and Browned Butter Cobbler
Yield: 1 13×9 pan or 1 11×7 pan. I used the smaller baking dish because I like a nice thick fruit and crust layer. Serves 8-12
6 oz blackberries, rinsed
11 oz blueberries, rinsed
6 T sugar
2 T Jack Daniels or bourbon
Zest and juice of 1/2 of lemon
1/4 c fresh basil, chopped
1 stick unsalted butter
1 1/4 c unbleached all purpose flour
3/4 c white sugar
3/4 c brown sugar
1/2 t baking powder
1/2 t baking soda
Pinch of salt
1 c buttermilk
Zest and juice of 1/2 a lemon
Ice cream or whipped cream optional
Preheat oven to 350.
Mix all filling ingredients together in a large bowl. Reserve.
Melt butter in a flameproof 9×13 or 11×7 baking dish. Place the dish directly on burner over medium heat, stirring frequently, until butter is melted and deliciously brown. Your kitchen will smell heavenly, but don’t burn it. Remove from heat.
Stir flour, sugar, baking powder, baking soda and salt together in a bowl. Mix in the buttermilk and lemon zest and juice and pour the batter over the butter in baking dish. Don’t worry if the butter shows through in spots. Spoon the fruit over the batter.
Bake for about 45 minutes, until the crust has oozed up through the fruit and is golden brown and lightly raised. Serve warm, if possible!
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