A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)
Recipe information
Yield
12 Servings
Ingredients
Filling
Biscuit Topping and Assembly
Preparation
Filling
Step 1
Heat oven to 350°. Toss blackberries, cherries, sugar, flour, lemon juice, marjoram, vanilla, cinnamon, and salt in a large bowl. Transfer to a shallow 3-quart baking dish.
Biscuit Topping and Assembly
Step 2
Pulse flour, baking powder, salt, and 1 Tbsp. sugar in a food processor to combine. Add butter and pulse until the texture of coarse meal. Transfer mixture to a large bowl. Using a spoon, mix in buttermilk, then gently knead a few times until dough comes together. Drop mounds of biscuit over filling, brush with egg, and sprinkle with remaining 1 Tbsp. sugar.
Step 3
Place cobbler on a baking sheet and bake, tenting with foil if topping becomes too dark before filling is done, until filling is bubbling and topping is golden brown, 35–40 minutes. Transfer to a wire rack and let cool slightly.
Step 4
Just before serving, whisk cream, sour cream, honey, and powdered sugar in a medium bowl until soft peaks form.
Step 5
Serve cobbler topped with whipped cream mixture.
