Smoked Blackberry Cobbler
This is a great thing to throw into your smoker after you’re finished barbecuing your meats. Just stoke your heat a little longer and you’ll have one of my all-time favorite
Ingrediënten
FOR THE CAKE:
- 5 cups fresh blackberries
- ½ cup sugar
- 1 tablespoon quick-cooking tapioca
- ¼ teaspoon salt
- 2 teaspoons grated fresh ginger or 1 teaspoon ground ginger
FOR THE TOPPING:
- ¾ cup crushed shortbread cookies about 12 cookies
- ⅓ cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons unsalted butter cut into small cubes
OPTIONAL GARNISHES:
- Whipped cream
- Ice cream
Instructies
- Make the filling: In a large nonreactive bowl, combine the blackberries, sugar, tapioca, salt, and ginger.
- Pour the mixture into a 2-quart disposable foil pan.
- Cover the pan tightly with aluminum foil.
- Make the topping: In the bowl of a food processor, combine the cookies, flour, and brown sugar.
- Pulse to combine.
- Add the cubes of butter and pulse until the butter is in small pea-size bits and the topping has the consistency of coarsely ground meal; set aside.
- Heat your smoker to 275°F.
- Place the foil pan on a rack in the center of the smoker and smoke for 30 minutes.
- After 30 minutes of steady smoking your cobbler at 275°F, remove it from the smoker, uncover it, and sprinkle the topping evenly over the top of the cobbler.
- Cover the cobbler again with the foil, loosely this time.
- Smoke the cobbler for 10 to 15 minutes, or until the mixture is bubbly and the fruit has thickened.
- Remove the cobbler from the smoker and let it cool, loosely covered, on a wire rack for 20 minutes.
- Serve warm, topped with whipped cream or ice cream, if you like.
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