Old-Fashioned Blackberry Cobbler

seriouseats.com

allebull

subheading: For the Filling:

7 ounces sugar (about 1 cup; 200g)

1 ¼ ounces (about ⅓ cup; 35g) tapioca starch (see note)

¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

¼ teaspoon ground cinnamon

⅛ teaspoon baking soda

32 ounces fresh blackberries (about 5 ½ cups; 910g)

8 ounces (about 1 ⅓ cups; 225g) fresh raspberries (see note)

subheading: For the Topping:

4 ½ ounces all-purpose flour (about 1 cup, spooned; 125g)

½ ounce sugar (about 1 tablespoon; 15g)

1 ½ teaspoons baking powder

¾ teaspoons (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

4 ounces cold unsalted butter, cut into ½-inch cubes (about 8 tablespoons; 110g)

4 ounces cultured lowfat buttermilk or kefir, cold (about ½ cup; 110g)

subheading: To Serve:

Brown sugar or lemon whipped cream (optional)

Directions at seriouseats.com

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