Blackberry Cobbler Memorial DayDessertCabernet Sauvignon “Blackberries are not only a delicious summertime fruit but they also pair beautifully with our Cabernet Sauvignon. The acidity and fresh blackberries in the cobbler mirror the flavorful dark fruit notes and earthiness found in our Cabernet Sauvignon and make the perfect pairing!” Lidia Hargens, AVV Office Manager and Marketing Assistant Serves: 6-8 Ingredients: Blackberry Filling 4 cups fresh or frozen blackberries 1/2 cup brown sugar, packed 1/2 lemon, juiced 1 tsp vanilla extract 2 Tbsp AVV Cabernet Sauvignon 3 Tbsp cornstarch 1/2 tsp cinnamon Pinch of salt Biscuit Topping 1/3 cup sugar 1 tsp orange zest, grated 3 cups all purpose flour 4 tsp baking powder 3/4 tsp salt 1 1/2 sticks cold unsalted butter 2 cups heavy cream, divided Ice cream (optional) Method of Preparation: In a large bowl, toss together all filling ingredients and spoon mixture into a lightly greased 13×9 inch baking dish and set aside to macerate. For the topping, use a food processor to combine sugar and orange zest; pulse until fragrant and looks like wet sand. Pour into a large bowl, then add the flour, baking powder and salt and whisk to combine. Toss cold butter into the mixture to coat with flour, then remove. Working quickly, use a box grater to grate butter directly back into the bowl. Toss the mixture with your hands to ensure the butter shreds have been completely coated with flour. Add 1 1/2 cups of heavy cream and mix with a fork until combined; dough will be sticky. Form dough into biscuit-sized mounds (2 to 2 1/2 inches wide) using a large spoon or ice cream scoop; arrange on a plate, cover, and chill in the refrigerator for 20 minutes. Meanwhile, preheat oven to 425°F. Pull biscuits from the refrigerator and place evenly on top of the berry filling. Brush tops of biscuits with the remaining 1/2 cup of heavy cream and sprinkle with sugar. Bake on the center rack of oven for 15 minutes, then reduce heat to 350°F and bake for an additional 35-45 minutes or until berries are bubbling and biscuits are deeply golden. Remove from oven and cool for 15 minutes, then serve with ice cream.