Where I come from these are called Diddle Diddle Dumplings and were made famous by the Best of Bridge Ladies in Calgary, Canada who put out a bunch of fabulous cookbooks. You'll see Diddle Diddles on this site in several different versions including the original apple, peach, rhubarb and blueberry but this one is without question the new favorite in our house. Good thing too because we're living in blackberry heaven.
Not your average cobbler, it may take a little more effort but believe you me the extra time is well spent. The unadorned berries are rolled up into a buttery, flakey biscuit like crust, cut into one inch slices then placed cut side up into a baking dish. Smothered in a surgary, buttery vanilla flavored syrup, it all hits the oven and comes out looking like this. Betcha' I know what you're thinking!
Just so you know, we tend to like our desserts a little less sweet but these early blackberries are a trifle on the sour side so I put the full complement of sugar into the recipe, granulated rather than brown because I didn't want anything to mask that incredible berry flavor. To make life easier when you roll the innards into the pastry, I rolled the dough out onto a lightly floured silpat although parchment paper would work as well. I just never seem to have any around and the silpat's the absolute perfect size. Should you lose a few berries when you're transfering the slices into the pan, just tuck 'em in after they've hit the pan. Not a soul will know except for you.
Enjoy! It's a keeper. Oh by the way, the ice cream is this one using sour cream and yogurt although I jazzed it with bourbon instead of spiced rum.
Blackberry Roly Poly Cobbler
¼ cup butter
1-1/2 cups sugar
1-1/2 cups water
2 teaspoons vanilla
Preheat oven to 350. In a small pot, mix together sugar, water and butter and bring to a simmer over medium heat, stirring until butter is melted and sugar is dissolved. Boil for 5 minutes. Cool briefly and add vanilla. Set aside.
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter
2/3 cup milk (or buttermilk)
Combine flour, baking powder and salt in a large bowl. Using a pastry blender cut in butter until pieces are the size of peas. Make a well in the center of the flour mixture and add milk. With a fork, combine until just mixed. Move to a floured surface and knead gently for 5 or 6 strokes until dough holds together. Be gentle though! Roll dough into a 10 x 14” rectangle.
4 to 5 cups fresh blackberries
Spray a large 9 x 13” pan or casserole dish with cooking spray.Sprinkle dough evenly with berries leaving a 1 inch border on one long side. Roll the dough from the long side into as tight a roll as you can manage, pressing it together as you go. Seal well. Cut into 1” thick slices and arrange cut side down in prepared pan.
Pour sauce over the dumplings and bake for 50 to 60 minutes in a 350 oven. Serve warm or at room temperature with or without ice cream.