Blackberry Cobbler with Brown Sugar Pecan Biscuits
3/4 to 1cupgranulated sugarTaste your berries for sweetness first.
2tablespoonsamarettoor sub 1 teaspoon almond extract
4Tablespoonssalted butter, diced
Brown Sugar Biscuits
1 3/4cupsall-purpose flour
1/2cupsalted butter, cold, diced
3/4cupcandied pecans, chopped
1Egg, lightly beaten
Vanilla Ice Cream
Preheat oven to 400 degrees. Grease 6 - 8 ounce ramekins and place on an aluminum foil lined baking sheet.
Stir together the blackberries, sugar, amaretto, salt, flour, and butter in a large bowl. Divide berry mixture into each ramekin. Bake in preheated oven for 13 to 15 minutes or until just bubbling.
Prepare Brown Sugar Biscuits
Whisk together flour, baking powder, salt and and brown sugar in a large bowl. Cut butter into flour mixture with a pastry blender until it looks like small peas. Add candied pecans until just combined. Add buttermilk, stir until dry ingredients are just moist. Turn the dough onto a floured surface. Knead 3 to 4 times. Pat out into a rectangle about 5 by 7 inches. Cut into 6 pieces.
Remove ramekins from the oven. Top the filling with dough and brush on egg and sprinkle on Turbinado sugar. Return to oven and bake until fruit is bubbling and biscuits are a golden brown color. About 20 minutes. Let stand for 10 to 15 minutes and serve topped with vanilla ice cream.