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Fresh
Blackberry Cobbler Recipe
Makes
1, 8-inch cobbler
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Blackberries are fresh for such a short time each
year, from May through September, with the peak season occurring in June and
July. For best flavor, buy berries when they are in season where you live.
The closer the berries are to the market, the fresher they should be. So
indulge and enjoy!! |
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2 tablespoons cornstarch
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1/4 cup cold water |
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1 1/2 cups sugar |
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1 tablespoon lemon juice
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4 cups blackberries, picked
over, rinsed & drained |
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1 cup flour |
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1 teaspoon baking powder
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1/2 teaspoon salt |
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6 tablespoons butter, cold, cut
in small pieces |
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1/4 cup boiling water
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In a large bowl, stir together the cornstarch and
1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar,
lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet,
about 8-inches.
In a bowl, combine the flour, remaining sugar,
baking powder, and salt. Blend in the butter until the mixture resembles coarse
meal. Add 1/4 cup boiling water and stir the mixture until it just forms a
dough.
Bring the blackberry mixture to a boil, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the
cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a
preheated 400 degree F oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream or whipped cream.
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