Where the Crawdads Sing: Blackberry Cobbler

This month we’re reading Where the Crawdads Sing, a sort-of coming-of-age story mixed in with a murder mystery. While there is controversy surrounding the author, this book was such a page-turner that I had to include it on the list.

Blackberries show up a lot in this novel, and there is such a nice scene between Kya and Jodie where they share a blackberry cobbler and some hard cream. Cobblers are native to British settlers who found it difficult to make suet puddings in their new countries. It is usually macerated fruit with a plain biscuit topping.

Wanting to keep with tradition, I kept it simple. This cobbler is best served with a scoop of vanilla ice cream.

Blackberry Cobbler Recipe

Ingredients:

Filling:

• 3 cups fresh blackberries

• 1/4 cup sugar

• 1 tbsp cornstarch

• 1 tbsp cinnamon

• 1 tbsp lemon juice

Topping:

• 3/4 cup all-purpose flour

• 2 tbsp sugar

• 3/4 tsp baking powder

• 1/4 tsp salt

• 3 tbsp cold butter

• 1/4 cup buttermilk, or full fat milk

Method:

1. Mix the berries, sugar, cinnamon, cornstarch, and lemon juice and place in a round 9-inch or 9X9 square pan. Let sit for 30 minutes.

2. Preheat the oven to 350 F

3. While the blackberry mixture sits, combine flour, sugar, baking powder, and salt in a bowl. Mix together. Cut the cold butter into small squares and cut the butter into the flour mixture until it resembles small pebbled. I use two knives to cut the butter but feel free to use a pastry cutter.

4. Make a well with the flour and butter mixture and slowly add in the milk. Combine until a dough forms.

5. Scoop the dough in spoonfuls and drop over the berries in the baking dish, like cobblestones.

6. Bake for 35-40 minutes or until the top is golden brown.