Every spring, when berry season bursts to life on the Central Coast, few farms are as eagerly awaited as Prevedelli Farms. For generations, the Prevedelli family has been bringing baskets of fragrant, sun-ripened berries to our farmers markets — and this cobbler, from Geri Prevedelli herself, captures the heart of that tradition.
Sweet blackberries bubble beneath a golden biscuit topping, lightly scented with lemon zest for brightness. It’s a simple, old-fashioned dessert — the kind that fills the kitchen with the smell of summer and invites you to linger for just one more spoonful. Serve it warm with a drizzle of cream or a scoop of vanilla ice cream, and savor the taste of locally grown fruit at its best.
INGREDIENTS:
1 1/4 cups sugar, divided
2 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
6 cups blackberries, rinsed and drained
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter
1 cup whipping cream
METHOD:
Preheat the oven to 350°F. Lightly butter a 3–4 quart shallow baking dish.
In a large mixing bowl, gently combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Toss lightly to coat the berries evenly, then spoon the mixture into the prepared baking dish.
In another bowl, whisk together flour, baking powder, salt, and the remaining 1/4 cup sugar. Using a pastry blender or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Pour in the whipping cream and stir just until the dough comes together — do not overmix.
Scoop 1/4-cup portions of the dough and gently pat them into rounds about 1/2 inch thick. Arrange the disks evenly over the fruit, leaving a little space between each to allow steam to escape.
Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling at the edges. Let cool slightly before serving.
SERVING SUGGESTIONS:
- Serve warm or at room temperature with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of heavy cream for an extra touch of indulgence.
SOURCE: Submitted by Geri Prevedelli-Lathrop of Prevedelli Farm
