This cobbler riff is made with a biscuit-like dough that gets rolled out, scattered with juicy blackberries, and then spiraled into a log—similar to forming cinnamon rolls. The log is cut into portions to reveal pinwheels of berries and dough that are nestled into a pie plate and get baked to golden, bubbling perfection.

　　

Ingredients

6 servings

　　1 stick (½ cup) unsalted butter, ½ stick cut into bits and chilled

　　1 cup water

　　1 cup plus 2 tablespoons sugar

　　1½ cups self-rising cake flour

　　⅓ cup milk

　　½ teaspoon cinnamon

　　3 cups fresh or thawed frozen blackberries (about 1 pound)

　　Sanding sugar (optional) for sprinkling

　　Accompaniment if desired: vanilla ice cream

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

In a 10-inch glass pie plate or baking dish melt ½ stick uncut butter in oven.

　　

Step 3

In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.

　　

Step 4

In a food processor pulse together flour and remaining ½ stick cut-up butter until mixture resembles fine meal. Add milk and pulse just until a dough forms. Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 10½x9-inch rectangle. Sprinkle dough with cinnamon and scatter blackberries evenly over top. Beginning with a long side roll up dough jelly-roll fashion and cut into 1½-inch thick slices. (Slices will come apart and be messy). Arrange slices, cut sides up, on melted butter in pie plate or baking dish. Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven 45 minutes. Sprinkle remaining 2 tablespoons sugar over cobbler and bake 15 minutes more, or until golden.

　　

Step 5

Dust warm cobbler with sanding sugar, if desired, and serve with ice cream.