FEATURE RECIPE: Blackberry Bourbon Cobbler with Lemon Sorbet

Originally published in the July 24, 2013, issue

 

Editor’s Note: This recipe was inspired by my mom’s peach cobbler. It’s just about the easiest thing you can bake – trust me, I never made a cobbler before this issue! The bourbon is optional flavoring and if you don’t have an ice cream maker, you can always supplement with lemon sorbet from the freezer aisle.

 

Ingredients:

 

For the cobbler:

½ cup unsalted butter, melted

1 cup all-purpose flour

2 cups sugar3

 teaspoons baking powder

Pinch of salt

1 cup milk

4 cups blackberries

1 tablespoon bourbon (optional)

 

For the sorbet, inspired by Emeril Lagasse:

1 cup water

1 cup sugar

1 cup fresh lemon juice

1 tablespoon lemon zest

 

Instructions:

 

1. Preheat oven to 375 degrees.

 

2. Pour the melted butter into a 13-inch by nine-inch baking dish.

 

3. In a medium bowl, combine the flour, one cup sugar, baking powder and salt. Mix well. Stir in the milk, mixing until it’s just combined. Pour milk mixture over the butter, but do not stir them together.

 

4. In a small saucepan, combine the blackberries, bourbon and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour blackberry mixture over the batter, but do not stir together.

 

5. Bake cobbler in the preheated oven for 40 to 45 minutes, or until the top is golden brown.

 

6. While cobbler is cooking, bring the water and sugar to a boil in a small saucepan for the sorbet. Remove from heat and cool.

 

7. Combine syrup mixture with lemon juice and zest and pour into the bowl of an ice cream machine. Freeze according to manufacturer’s instructions.

 

8. After sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve.