​Recipe: Blackberry-Cherry Cobbler with Honey Whipped Cream

This past summer, in collaboration with Bon Appetit, IBM released an app titled "Chef Watson with Bon Appetit," which allows home cooks to draw on the advanced cognitive capabilities of its Watson supercomputer, to create entirely new recipes, using novel combinations of flavors and textures.

The following holiday dessert recipe was created in conjunction with Chef Watson.

Blackberry-Cherry Cobbler with Honey Whipped Cream
Serves: 12


2 lb. fresh or frozen blackberries (about 3 ½ cups)
1 lb. fresh or frozen sweet cherries (about 2 cups), pitted
½ cup sugar
3 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh marjoram
1 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. kosher salt

Biscuit Topping:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 Tbsp. sugar, divided
½ cup (1 stick) chilled unsalted butter, cut into pieces
¾ cup buttermilk
1 large egg, beaten to blend
½ cup heavy cream
½ cup sour cream
1 Tbsp. honey
1 Tbsp. powdered sugar



Heat oven to 350°. Toss blackberries, cherries, sugar, flour, lemon juice, marjoram, vanilla, cinnamon, and salt in a large bowl. Transfer to a shallow 3-quart baking dish.

Biscuit Topping:

Pulse flour, baking powder, salt, and 1 Tbsp. sugar in a food processor to combine. Add butter and pulse until the texture of coarse meal. Transfer mixture to a large bowl. Using a spoon, mix in buttermilk, then gently knead a few times until dough comes together. Drop mounds of biscuit over filling, brush with egg, and sprinkle with remaining 1 Tbsp. sugar.

Place cobbler on a baking sheet and bake, tenting with foil if topping becomes too dark before filling is done, until filling is bubbling and topping is golden brown, 35-40 minutes. Transfer to a wire rack and let cool slightly.

Just before serving, whisk cream, sour cream, honey, and powdered sugar in a medium bowl until soft peaks form.

Serve cobbler topped with whipped cream mixture.