So delicious. This is a perfect summer dessert dish!
You will need:
1 cup packed brown sugar
2 sticks of butter (one room temperature, one chilled)
1 HEAPING tablespoon of Honey Girl Honey (or any raw, un-pasturized and un-filtered honey will do)
2 cups Bob's all purpose baking flour
1/4 cup Chilled water
Step 1: make the schmear. [I got this schmear recipe from my sister in NY. It was originally intended for a pineapple upside down cake recipe but I used it for the cobbler as well.]
Combine the brown sugar, room temperature stick of butter, and honey together with a mixer. Add a small dash of salt.
Step 2: Smear your schmear into a pyrex baking pan, like so (you probably won't need all of it. Half to 3/4 is plenty)
Step 3: Wash your blackberries!
Step 4: Dump your blackberries into a new mixing bowl and mix them with 1/2 cup to 3/4 cup of granulated white sugar. YUM.
Step 5: Dump your sugar coated blackberries onto your schmear.
Step 6: Make your crumble. Mix the flour and chilled butter together with your hands. Make sure you are not 'clumping' but 'crumbling'.
These pictures show the motion to use with your hands to avoid bunching your mixture.
Step 7: Add your chilled water. It is important that it is chilled and not just semi-cold tap water! Now you can make it into bunches. Scrunch away!
Step 8: Create some crumble and layer it onto your blackberries.
Step 9: Cook at 415 degrees for about an hour. Let it cool on the counter after, and stow in the fridge! The next morning is when it's best after it's firmed up a bit.