If there’s one thing that can make you say “dang y’all,” it’s the recent news of Paula Deen’s canning by the Food Network. You’ll probably also find yourself uttering that Southern saying when you try this delicious, equally traditionally Southern dessert: cobbler.
Now, we have to admit that we are slightly elated that some time in the Food Network’s schedule has opened up… possibly for two dashing, slightly always inebriated homosexual bloggers that would do just about anything for a bit of screen time.
So, y’all serve this up and enjoy the lovely, married flavors of blackberries, lemon, and a touch of thyme. It’s simple enough for a barn-raising and refined enough for a dinner party with the neighbors.
*We love using Plugra (or most European processed butters) for our baking because of the higher fat and lower water content. Preheat oven to 425 degrees. In a medium mixing bowl, combine the berries, sugar, thyme, lemon juice and zest. Pour coated berries into a shallow 9×9 baking dish. Set aside. In a separate mixing bowl, combine the flour, salt, baking powder, and baking soda. Using a pastry cutter, add the butter and combine until the mixture resembles a course meal. Add the buttermilk and beaten egg. Mix until just incorporated. Drop large clumps of dough directly over the blackberry mixture to almost completely cover the top. Sprinkle the granulated sugar over the top of the dough. Bake, uncovered for 25-30 minutes, or until the top is golden brown. Serve with ice cream and say “dang y’all!”
serves 6-8