Blackberry and Lemon Cobbler with Pecan Studded Topping

Take an abundance of ripe, luscious blackberries, toss them with layers of fresh lemon and bake until hot and bubbly while a pecan studded topping magically rises to the top.

Cobblers are not limited in popularity to the South but they are ubiquitous in Southern kitchens. Originating in the mid 1800s, the versions for this dessert are wide and diverse – some with pastry dough, others with a biscuit or cake like batter. All are worthy of a seat at any table. This recipe is one that mirrors its name. When baked it showcases a cobbled top, allowing the fruit to peak through.

A simple dessert, this dish is full of fresh blackberries brightened with the beautiful scent of lemon in triplicate and sweetened with sugar. The topping is made with flour, sugar and baking powder for a little lift along with toasted pecans for a subtle crunch. Blend some richness into the batter with half and half plus a boost of flavor with pure vanilla, lemon juice and a touch of lemon extract.

Drop the batter into hot, melted butter and top with the blackberries.

As it bakes, that magic happens. The batter rises up, around and between the berries baking until golden creating a gorgeous cobbled dish.

This is a quick dish to pull together with delicious results. No matter your preference, no one can ever have too many cobbler recipes!

Blackberry and Lemon Cobbler with Pecan Studded Topping

½ cup butter

1 cup flour

1-¾ to 2 cups sugar, divided

1 teaspoon baking powder

½ teaspoon freshly grated nutmeg

½ cup chopped toasted pecans

½ cup half and half

1 teaspoon pure vanilla extract

½ teaspoon pure lemon extract, divided

2 tablespoons fresh lemon juice, about 1 to 2 large lemons, divided

5 cups fresh or frozen blackberries

1 teaspoon lemon zest, about 2 large lemons

Preheat the oven to 350-degrees. Place the butter in a small baking dish* that has been sprayed with a cooking spray. Melt in a 350-degree oven, about 10 minutes. While the butter melts, stir together the flour along with 1 cup of the sugar, baking powder, nutmeg, and chopped pecans.

Whisk together the half and half with the vanilla extract, ¼ teaspoon of the lemon extract, and 1 teaspoon of the lemon juice. Pour into the flour and sugar mixture, stirring to blend together.

Using a scoop or spoon, drop dollops of the batter over the top of the melted butter. Set aside while you prepare the berries.

Toss the blackberries in a saucepan with ¾ cup of the remaining sugar, the remaining lemon extract, lemon juice, and the lemon zest. If the blackberries are really tart you can add all the remaining sugar. Gently stir to warm the berries over medium-low heat just until the sugar is almost dissolved, about 3 to 5 minutes.

Spoon the blackberries over the top of the batter. Bake the cobbler in a 350-degree oven for about 50 minutes, or until the top is puffed and golden. Let the cobbler rest about 10 to 15 minutes before serving.

Serves 6 to 8.

*I use a small oval baking dish, one that is about 12″ x 9″ x 2” deep and 1-½ quarts in volume. You can also use a 9” square pan. And a note about adding lemon or orange extracts – always use with fresh juice or zest or both. Using only the extract can sometimes leave a “perfume-like” quality in your dish.