Monday Dessert: Blackberry cobbler

Dinner was leftover pork braised in milk, served with mashed sweet potatoes (last uncooked sweet potato from turkeyday) and salad.

Dessert was a blackberry cobbler I made because we found cheap blackberries at WF ($1.50 a package, wow). It's goofy to have blackberries at this time of year, but there they were... and they were even pretty good.

Anyway, here's what I did with them. The topping recipe is adapted from Bittman's Apple Crisp topping, the filling is an improvisation. The result is very nice.

Blackberry Cobbler

the filling:
4 cups blackberries
1/4-1/2 c. white sugar
juice of one lemon (I used a meyer lemon)
1 tsp cornstarch
the topping:
1/2 c. flour
1/2 c. brown sugar, lightly packed
1/2 c. rolled oats
1/4 c. almonds
4 oz butter, cut into 8 pieces

Preheat the oven to 375.
Make the filling: put the berries in a lightly-buttered 8 inch glass pan. Sprinkle the sugar, corn starch (I used a sieve for this), and lemon juice over the berries and gently fold together.
Make the topping: add the butter, brown sugar, flour, and almonds to a food processor. Pulse on high until the butter is incorporated but things are still rough. Add the oats and pulse a few times to mix them through (Not too much! The oats should stay intact!).
Sprinkle the topping over the berries and press down lightly.
Bake for 30-40 minutes, until the topping is nice and brown and the filling is bubbly.
Allow to cool for a bit, then serve warm, with ice cream.