The Texas Hill Country Blackberry Cobbler
Chapter 5 — Drinks & Sweets
A Hill Country cobbler isn't a delicate pastry. A proper Central Texas barbecue feast doesn't end when the butcher paper is tossed; it ends when a blackened 12-inch cast-iron skillet hits the table, pulling residual heat from dying charcoal embers. Borrow a thermodynamic trick from the old roadhouses—freezing the fruit matrix briefly before dropping it into the pan—which ensures the batter bakes into a tender cake instead of a soggy mess, then serve it bubbling hot as the berries blister into dark syrup, with vanilla ice cream melting over the smoky crust.
Ingredients
- frozen blackberries4 cup
- granulated sugar1/2 cup
- dark corn syrup1/4 cup
- cornstarch2 tbsp
- fresh lemon juice1 tbsp
- vanilla extract1 tsp
- bourbon1 tbsp
- all-purpose flour1 cup
- granulated sugar1 cup
- baking powder1 tbsp
- kosher salt1/2 tsp
- whole milk1 cup
- large egg1 large
- salted butter1/2 cup
- turbinado sugar2 tbsp
- vanilla bean ice cream1 pt
Method
- 01
Preheat the smoker or kitchen oven.
Set your pellet grill or kamado to 350°F to 375°F for indirect heat, tossing in a single chunk of pecan or applewood for a whisper of smoke. If using an oven, simply preheat to 375°F.
- 02
Build and freeze the fruit matrix.
In a bowl, whisk the half cup of sugar and cornstarch together to remove lumps. Gently toss in the frozen blackberries, corn syrup, lemon juice, vanilla, and bourbon until coated, then immediately stash the bowl in the freezer to keep the berries ice-cold.
- 03
Melt the butter in the cast-iron skillet.
Place the stick of salted butter in a 10- or 12-inch cast-iron skillet and slide it into the smoker or oven for 5 to 7 minutes until melted and just beginning to brown at the edges. Carefully pull the hot skillet.
- 04
Whisk the magic batter.
In a separate bowl, whisk the flour, the remaining one cup of sugar, baking powder, and salt. Make a well in the center, add the milk and beaten egg, and whisk just until combined. Leave the lumps; overmixing builds gluten and guarantees a tough, bread-like crust rather than a tender cake.
- 05
Assemble the cobbler without stirring.
Pour the batter directly into the center of the hot skillet over the melted butter—do not stir. Pull the fruit mixture from the freezer and spoon it evenly over the batter along with any thick juices. Again, do not stir.
- 06
Bake the cobbler until bubbling and golden.
Place the skillet on the indirect side of the smoker or on the center rack of the oven. Bake for 40 to 50 minutes. At the 35-minute mark, open the lid or door and hit the rising crust with an even sprinkle of the turbinado sugar.
- 07
Rest the cobbler before serving.
Pull the skillet when the crust is deep golden brown and the juices are violently bubbling around the edges. Let it rest at room temperature for at least 15 to 20 minutes so the pectin and cornstarch can tighten the juices into a glossy syrup, then serve with melting vanilla ice cream.
Notes
The frozen fruit workaround.
Don't skip putting the mixed berries into the freezer while prepping the batter. This deliberate temperature drop locks the cellular water inside the fruit just long enough for the batter to set and begin baking, preventing a soggy crumb underneath.
From Cook BBQ at Home.