Where I come from, blackberries grow on almost every untended slope, every ravine, every field. Literally… everywhere. Unpopular at times because of their almost invasive growth pattern and their prickly vines or brambles (of which I’m familiar, learning early to pick with long sleeves only).

But to me, they are just summer. Deliciously, wonderfully… summer.

Blackberries are considered a superfood. Nutritionally dense, blackberries are high in bioflavonoids and Vitamin C.

And that gorgeous color? More than just beauty. Due to its dark purple color, blackberries are incredibly rich in antioxidants, known for lowering the risks of certain cancers. A 2006 study published in The American Journal of Clinical Nutrition, reported that blackberries’ antioxidant content is far above that of other foods.

Blackberries are also known for:

• promoting tightening of tissue, responsible for younger looking skin
• promoting mental alertness
• reducing intestinal inflammation
• alleviating hemorrhoids
• soothing diarrhea
• treating mild gun inflammation
• muscle relaxer, due to Vitamin K
• regulating menstruation
• clotting blood

How to eat blackberries? Blackberries are wonderful eaten straight off the vine (washed, of course), in salads, smoothies, jams, ice creams and sorbets. But truthfully?

Nothing beats Blackberry Cobbler. It’s decadent — but so worth it!

 

Blackberry Cobbler with Ginger Biscuits

Ingredients

FILLING
6 cups fresh blackberries
1 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1/4 cup (about 1 1/8 oz.) all-purpose flour
2 tablespoons salted butter, diced

GINGER BISCUITS TOPPING
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups flour
1/3 cup sugar, divided
1/2 cup (4 oz.) cold salted butter, diced
1/2 cup minced crystallized ginger
1/4 teaspoon cinnamon
2/3 cup buttermilk
1 large egg, lightly beaten

Vanilla ice cream

Preparation

1. Preheat oven to 400°F. Stir together the blackberries, sugar, cinnamon, salt, flour, and butter in a large bowl. Place 6 lightly greased 8-ounce ramekins in an aluminum foil-lined rimmed baking sheet. Divide berry mixture among ramekins. Bake in preheated oven until mixture just begins to bubble, 12 to 14 minutes.

2. Prepare the Ginger Biscuits: Whisk together baking powder, salt, flour, and 3 tablespoons of the sugar in a large bowl. Cut 1/2 cup butter into flour mixture using a pastry blender until mixture resembles small peas. Add crystallized ginger and cinnamon, toss to combine. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a 3/4-inch-thick rectangle (about 7 by 5 inches). Cut into 6 pieces, about 3 by 2 1/2 inches.

3. Remove ramekins from oven, and carefully place 1 dough piece over hot filling in each ramekin. Brush dough with egg, and sprinkle with remaining sugar. Return to oven, and bake until fruit is bubbly and biscuits are golden, 22 to 25 minutes. Let stand 20 minutes. Top with vanilla ice cream.