Blackberry Cinnamon Fizz and Blackberry Cobbler

Alright friends, not going to lie, who else had a rough Monday? Tonight, Monique and I just wanted to relax and watch the last episode of the Bach while indulging; enter our Cinnfull [get it ;)] BlackBerry Cobbler and our Blackberry Cinnamon Fizz. Both filled with bursting berries, tart lemon, and a hint of cinnamon. This pairing has us feeling comforted, loved, and fresh all at the same time. Peace out bad Monday, hello second servings. Cheers!  

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 min

Serves 6, or 2 very sweet-toothed people =] 

Shopping List:  

1 tsp cinnamon 

4 cups Blackberries
2 tbsp. sugar 
1 tbsp. fresh lemon juice 
2 tsp. cornstarch 
1 cup flour 
1 cup light brown sugar 
Pinch of salt 
1 stick cold butter, diced 
2 cups vanilla ice cream
Prosecco

Blackberry Cinnamon Fizz

1 cup sugar

1 cup water

3 ounces of blackberries

1 cinnamon stick (or 1/2 teaspoon ground cinnamon)

1/2 lemon

1 bottle Prosecco

Blackberry cinnamon simple syrup: 

Combine water, sugar, 5-7 blackberries and cinnamon in saucepan. Bring ingredients to a boil and let boil for one minute.  Remove from heat and let cool.  Slightly mash the blackberries with the back of a spoon, squeeze in the half of the lemon and remove the cinnamon stick (if you used one).  

In a glass of your choice, place 2-3 blackberries at the bottom, set in lemon peel (for garnish), pour in Prosecco and top with a 1/2 a shot of the blackberry cinnamon simple syrup. 

Cinnfull Blackberry Cobbler

8-oz ramekins
(4 cups) fresh blackberries 

1 tsp cinnamon
2 tbsp. sugar
1 tbsp. fresh lemon juice
2 tsp. cornstarch
1 cup flour
1 cup light brown sugar
Pinch of salt
1 stick cold butter, diced
2 cups vanilla ice cream

1. Preheat oven to 375 degrees 

2. Toss your blackberries, white sugar, lemon juice and cornstarch in a bowl, then divide among six 8-oz. ramekins.
3. Whisk together flour, brown sugar, cinnamon, and salt. Incorporate butter using a pastry blender or fingers until mixture appears sandy with a few pea-size clumps. Distribute evenly over blackberries.
4. Bake until golden, 25ish minutes. Remove from oven. Top each ramekin w/ vanilla ice cream and serve pronto people.