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Warm Blackberry Cobbler with Creole Cream Cheese Ice Cream

Warm Blackberry Cobbler with Creole Cream Cheese Ice Cream

  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 8 to 10 servings


  • 2 1/4 cups sugar
  • 1 vanilla bean, halved, split and scraped of seeds
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup almond flour (if you cannot find almond flour you can make it by placing almonds in the food processor and pulsing them until they are finely ground)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk
  • 2 pints blackberries
  • zest and juice of 1/2 lemon
  • powdered sugar, for serving
  • 1 recipe Creole Cream Cheese Ice Cream


  • Preheat the oven to 350º F. Grease a 9-by-13-inch baking dish.

    In a large mixing bowl, whisk together 2 cups of the sugar, vanilla bean seeds or extract, and the eggs.

    In a separate mixing bowl, combine the flour, almond flour, baking powder, and salt.

  • Alternate whisking the dry ingredients and the milk into the egg mixture, whisking just until the batter comes together; don't overmix. Pour the batter into the prepared baking dish.

    Coat the blackberries with lemon zest, juice and remaining 1/4 cup sugar and sprinkle the berries and juices over the top of the batter. Bake until the top is golden brown and cake has set, 45 minutes to 1 hour. Set aside to cool briefly before serving.

    Serve warm, dusted with the powdered sugar and garnished with a scoop of Creole Cream Cheese Ice Cream.

Recipe Details