While a scoop of vanilla will do, you won’t ever want to go back to plain à la mode after trying this lemony twist on top.
Blackberry Cobbler
Makes 6-8 Servings
Ingredients
- 1 cup all-purpose baking mix
- ⅔ cup firmly packed light brown sugar
- ¼ cup plus 3 tablespoons granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon lightly packed lemon zest
- 1 cup whole buttermilk, room temperature
- ½ cup unsalted butter, melted
- 2 cups fresh blackberries
- Lemon Curd No-Churn Ice Cream (recipe follows), to serve
Lemon Curd No-Churn Ice Cream
- 2 cups cold heavy whipping cream
- 2 teaspoons vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- ¾ cup prepared lemon curd
Instructions
- Preheat oven to 350°. Lightly spray an 8-inch square or 2-quart baking dish with cooking spray.
- In a medium bowl, whisk together baking mix, brown sugar, ¼ cup granulated sugar, ginger, and lemon zest. Whisk in buttermilk. Add butter and whisk until combined. Pour into prepared pan. Arrange fresh blackberries evenly on top. Sprinkle with remaining 3 tablespoons granulated sugar.
- Bake until golden brown and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Serve warm with Lemon Curd No-Churn Ice Cream.
Lemon Curd No-Churn Ice Cream
- Place a 10×5-inch metal loaf pan in freezer.
- In the bowl of a stand mixer fitted with the whisk attachment, combine cream and vanilla; beat at medium-high speed until stiff peaks form.
- Place sweetened condensed milk in a large bowl. Fold in whipped cream in thirds until just combined.
- Place lemon curd in a piping bag with a ¼-inch opening.
- Spoon one-fourth of cream mixture to cover bottom of cold loaf pan. Pipe one-third of lemon curd in a zigzag pattern over cream mixture. Spoon another one-fourth of cream mixture on top of lemon curd. Repeat layers with remaining lemon curd and cream mixture.
- Cover and freeze for at least 4 hours or overnight. Let stand at room temperature for 15 minutes before serving.
