Very few things will get me to turn my oven on in the summer months... But guys, this blackberry tarragon cobbler is worth it. I love experimenting with herbs in desserts, especially in the summer when they are so abundant. Tarragon is amazing in this, but feel free to substitute this with thyme or even fresh basil! Also, serving vanilla ice cream in this is a non-negotiable. The acidity from the berries plays perfectly with the creaminess from the ice cream and really ties this all together. 

You will need:

For Berries:

24 oz. blackberries cleaned

1/3 cup sugar

3 tbsp all purpose flour 

3 tbsp finely chopped fresh tarragon 

pinch of salt 

For Biscuits:

1 cup all purpose flour

3 tbsp sugar

1 ½ tsp baking powder

½ tsp kosher salt

6 tbsp cold cubed unsalted butter (plus more for greasing pan)

¾ cup heavy cream cold

sugar in the raw or demerara sugar for topping

vanilla ice cream for serving 

Begin by preheating your oven to 375 fareinheit. Butter a small dish and set aside. When looking for blackberries to use, find the sweetest blackberries you can find. If you think your blackberries are on the sour side, add 1 tbsp additional sugar to the mix. Toss blackberries with sugar, flour, tarragon, and a pinch of salt. Let sit as you make the topping. In a medium bowl, whisk flour, sugar, baking powder, and salt. Add in cold cubed butter and toss to coat in the flour. Using your hands, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of large peas. Add cold cream and gently mix everything together to create a wet shaggy dough. Do not over mix! It’s good to see chunks of butter in there, you just want all the dry ingredients absorbed by the wet. Add berries to the prepared baking dish. Dollop the biscuit topping all over the top of the berries. Exposed berries are ok! Sprinkle with a generous amount of sugar in the raw or demerara sugar. Bake for 40-55 minutes until deeply golden and bubbling. Let it cool for 10 minutes and serve with warm vanilla ice cream! This dish serves 4-6. Enjoy and have a wonderful 4th of July!