Blackberry Cobbler with Johnny Cake
Makes 6-7 servings
For the fruit:
3 tablespoons butter
1/2-3/4 cup Bourbon Smoked Sugar
6 cups (5 pints) blackberries
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon lemon zest
For the dough:
1 ½ (190 grams) cups all-purpose flour
½ cup (70 grams) fine ground cornmeal
3 tablespoons Bourbon Vanilla Sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon Bourbon Smoked Salt, plus extra for sprinkling
4 tablespoons (1/2 stick) cold, unsalted butter, cut into pieces
1 ¼ cups heavy cream, cold
For the bourbon whipped cream:
1 cup heavy cream, cold
1 tablespoon Bourbon Vanilla Sugar
1 tablespoon bourbon
1 teaspoon Bourbon Barrel Aged Madagascar Vanilla Extract
1) Preheat the oven to 400 degrees. Melt the butter in a large saucepan over medium heat. Taste fruit for sweetness and add the amount of sugar desired to sweeten. Stir to dissolve. Toss in two thirds of the blackberries and stir to combine. Bring to a boil. Simmer gently to soften fruit and to cook down some of the juices, about 10 minutes. Stir the cornstarch and water together to make a slurry. Add the remaining blackberries and stir. While the mixture is bubbling, pour in the cornstarch slurry and stir to combine. Remove from heat once mixture has thickened. Add the lemon zest and set aside.
2) In a food processor, combine the flour, cornmeal, sugar, baking powder, baking soda and smoked salt. Pulse to combine. Add the pieces of cold butter and pulse 6-7 times. Pour in the heavy cream and pulse just until a dough ball forms.
3) Divide the fruit mixture between six or seven standard sized ramekins, filling about halfway full. Mound the dough on top of the fruit. It will seem like a lot of dough. Sprinkle each cobbler with a pinch of smoked salt and place on a parchment or foil lined baking sheet. Bake in the center of the oven for 14-15 minutes or until the tops are nicely browned. Cool for 5-10 minutes.
4) To make whipped cream, add all the ingredients into a bowl. Whisk, using a hand mixer or stand mixer, until soft peaks form. Serve cobblers warm, with a dollop of whipped cream.