Baby Blackberry Cobblers

I love when my Mom comes to visit. She lives about 700 miles away, so when we get to see each other, we try and make the most out of our short visit. She just so happened to fly up this week to help me set up my classroom for the upcoming school year. But thanks to my awesome organizational skills{surprisingly not sarcasm this time}, it only took us one day to set everything up. Which meant that left us 6 whole days to eat, shop, talk, and of course, bake.

Now I have a slight obsession with blackberries, so I already had it in my head that we were going to make a blackberry post, but it was Momma that came up with the cobbler part. We used her ole southern biscuit recipe for the top crust, and I decided to doctor it up a bit with some baking spice. And then, because I don’t like to share all that much, we used baby cobbler cups, so that we could each have our own.

Baby Blackberry Cobblers

Ingredients

For the biscuit:

2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 heaping tablespoons granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon baking spice
1/2 cup butter shortening, cold
7/8 cup milk

For the blackberry filling:

12 oz. package fresh blackberries
1 cup granulated sugar
pinch of baking spice
3 tablespoons cornstarch
1 teaspoon almond extract

Instructions

For the blackberry filling:

In a medium size bowl, combine blackberries, sugar, baking spice, cornstarch, and almond extract.
Using a large spoon, gently mix together and then mix again every 15 minutes or so to ensure that all the ingredients have been combined.
The filling will need to marinate for about 45 minutes, so now you can get started on the biscuits.

For the biscuit crust:

Preheat oven to 400 degrees and like a cookie sheet with foil.
In a large bowl, combine flour, baking powder, salt, sugar, and cream of tartar.
Using a pastry cutter, cut in your shortening until your flour mixture looks like wet sand and has pea-sized dough bits.
Add most of the milk and mix with a fork; if your dough is still very dry, add the rest of the milk.
Mix only until the ingredients come together; don't overwork your dough.
Pat out your dough on a well floured surface.
Roll out your dough to about a 1/2 inch thickness.
Using your baby-cobbler dish, flip it over and cut out your dough into a circle.
Make sure to use your fork to poke holes in the dough circle before assembly.

To assemble your cobbler:

Fill your baby-cobbler dish all the way to the top with your blackberry filling.
Carefully lay your biscuit crust on top of the filling.
Brush the top of your biscuit with butter and sprinkle with sugar.
Place baby-cobblers on your cookie sheet to prevent dripping.
Bake for 20 minutes and let cool completely before serving.