Blackberry Cobbler
Blackberry Cobbler recipe
Yield
4 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | cup |
water
cold |
|
| 1 ½ | cups |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 4 | cups |
blackberries
picked over, rinsed |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 6 | tablespoons |
butter
cold, cut into pieces |
|
| ¼ | cup |
water
boiling |
|
|
vanilla ice cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
cornstarch
|
|
| 59 | ml |
water
cold |
|
| 355 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 946 | ml |
blackberries
picked over, rinsed |
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 9E+1 | ml |
butter
cold, cut into pieces |
|
| 59 | ml |
water
boiling |
|
| 1 | x |
vanilla ice cream
|
*
|
Directions
In a large bowl, stir together the cornstarch and ¼ cup cold water until cornstarch is completely dissolved.
Add 1 cup of the sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly.
Transfer to an 8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal.
Add ¼ cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20 to 25 minutes or until the topping is golden.
Serve warm with vanilla ice cream.
