Blackberry-Cherry Cobbler with Honey Whipped Cream

blackberry buttermilk chef watson cherry cinnamon cobbler dessert fourth of july cream honey sour cream summer desserts vanilla

Bon Appétit

12 Servings

Source

Ingredients

2 pounds fresh or frozen blackberries (about 3 ½ cups)

1 pound fresh or frozen sweet cherries (about 2 cups), pitted

½ cup sugar

3 tablespoons all-purpose flour

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh marjoram

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

2 tablespoons sugar, divided

½ cup (1 stick) chilled unsalted butter, cut into pieces

¾ cup buttermilk

1 large egg, beaten to blend

½ cup heavy cream

½ cup sour cream

1 tablespoon honey

1 tablespoon powdered sugar

Method

Heat oven to 350°. Toss blackberries, cherries, sugar, flour, lemon juice, marjoram, vanilla, cinnamon, and salt in a large bowl. Transfer to a shallow 3-quart baking dish.

Pulse flour, baking powder, salt, and 1 Tbsp. sugar in a food processor to combine. Add butter and pulse until the texture of coarse meal. Transfer mixture to a large bowl. Using a spoon, mix in buttermilk, then gently knead a few times until dough comes together. Drop mounds of biscuit over filling, brush with egg, and sprinkle with remaining 1 Tbsp. sugar.

Place cobbler on a baking sheet and bake, tenting with foil if topping becomes too dark before filling is done, until filling is bubbling and topping is golden brown, 35–40 minutes. Transfer to a wire rack and let cool slightly.

Just before serving, whisk cream, sour cream, honey, and powdered sugar in a medium bowl until soft peaks form.

Serve cobbler topped with whipped cream mixture.