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A Taste of Nevada: Bourbon Blackberry Cobbler

Pure and natural ingredients starring freshly harvest Nevada blackberries and bourbon.
Pure and natural ingredients starring freshly harvest Nevada blackberries and bourbon.
Chef Larry Edwards/Casa de Cuisine

**For more great food from America's party state, Nevada, go to the Facebook page called A Taste of Nevada**

The Silver State of Nevada is truly one of the most gorgeous geographical places on the face of the earth. Whether it be the unbelievable beauty of the Nordic lake known as Tahoe, the high desert of the Reno area or the low desert landscape of southern Nevada, the gateway to the southwest, the magic of Nevada is alive and well. There is probably no state in America with such a colorful history and as you will now learn from this new series by internationally renown chef and bestselling cookbook author, Larry Edwards, there is no state which can match Nevada for fresh, healthy and downright delicious food. So, whether you're sunning on the shores of Lake Tahoe, revisiting the west at Virginia City, enjoying "the biggest little city in the world," marveling at the beauty of the capital city of Carson City, playing in Las Vegas or frolicking in fabulous Fernley -- a taste of Nevada is only a fork away!

When you live in Nevada, whether it be Reno to Las Vegas, whenever you feature a dish which contains alcohol it will become popular. I don't know whether it has to do with the state having a 24-hour drinking reputation or whether we are all a bunch of "lushes" but the fact of the matter is, Nevadan's love their distilled spirits. Well as luck would have it, this dessert is a wonderful blending of blackberries and bourbon, two food items which match perfectly.

You can actually use most fruits for this dessert but the cowboys seems to prefer berries as they grew wild on the various landscapes of the ranges. Personally I love the combination of the sweetness of the berries marrying with the bourbon and the pungent buttermilk crust seems to bring it all together.

This recipe will be presented in two parts, leading off with the buttermilk crust. Regarding the crust, the original recipe called for lard (rendered animal fat) but since lard is not that easy to find these days, you can use shortening as I did for adapting this recipe. I would not, however, substitute butter.

Ingredients for the Buttermilk Crust:

  • 2 cups flour
  • 2 Tbs. sugar
  • 1 Tbs. baking soda
  • 1/2 tsp. salt
  • 1/3 cup shortening
  • 1 cup buttermilk


  1. In a medium bowl combine all the ingredients to form a dough (it will be sticky).
  2. Set the dough aside.

Ingredients for the Bourbon Blackberry Filling:

  • 6 Tbs. butter
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 cup cream
  • 1/4 cup bourbon
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 pound blackberries (you can also use raspberries or boysenberries)


  1. Pre-heat oven to 350 degrees.
  2. In a small Dutch Oven (or casserole dish that is flame-proof), melt the butter over medium heat.
  3. Into the melted butter stir in all the ingredients, except the berries, until the sugars have liquified.
  4. Add the berries and gently toss to coat.
  5. Remove the Dutch Oven from the heat.
  6. Place the dough on top of the berries and roughly smooth out.
  7. Place in the oven and bake 25 minutes.
  8. Remove from the oven and let cool before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."


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