Blackberry-Cinnamon Cobbler

The only berries I grow are blueberries, so all other berries I buy from the local farmers market, or in the winter, Sam's (what can I say?).  This week I was craving blackberries, so stocked up with a number of quarts.  I like eating them fresh from the package, seeds and all, but this dessert is a fine use of them as well.

Blackberry-Cinnamon Cobbler a la Mode

From Bon Appetit, July 2007

6 cups fresh blackberries

1/3 cup plus 2 tablespoons sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

3/4 teaspoon ground cinnamon, divided

1 1/4 cups buttermilk baking mix (such as Bisquick)

1 1/2 teaspoons finely grated lemon peel

1/2 cup chilled whipping cream

Vanilla ice cream

Preheat oven to 375 degrees F. Toss berries, 1/3 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon in large bowl. Let stand 10 minutes, tossing occasionally. Transfer to 9-inch deep-dish glass pie plate. Bake until berries soften, about 15 minutes.

Meanwhile, combine baking mix and lemon peel in medium bowl. Add cream, tossing until soft dough forms.

Drop dough by heaping tablespoonfuls over filling. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in cup; sprinkle cinnamon-sugar over top. Bake until filling bubbles thickly and tester inserted into biscuits comes out clean, about 25 minutes. Spoon cobbler into bowls. Top with ice cream.

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