July 19, 2010

Recipe of the week!

Blackberry Cobbler

With all of these wild blackberries around us, blackberry cobbler just had to be made.  I remember my mom making one every summer.  We would walk to a bunch of wild blackberries just down the road from us (in the middle of our subdivision!) and pick them and she would make blackberry cobbler.  Yum!  The only problem is, I didn't have a recipe.  My handy-dandy-usually-trustworthy Better Homes and Gardens Cookbook didn't have one and all my other cookbooks are still boxed up.  Well, you can always count on the internet in a pinch and I found this recipe here.  My mom probably did it better but this one was pretty good.


• 2 tablespoons cornstarch

• 1/4 cup cold water

• 1 1/2 cups sugar

• 1 tablespoon lemon juice

• 4 cups blackberries, picked over, rinsed & drained

• 1 cup flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 6 tablespoons butter, cold, cut in small pieces

• 1/4 cup boiling water


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-inch. ( As you can see, I did my in a 9x13 pan which I preheated in the oven so it was hot when I added the blackberries).

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 just until it a soft dough is formed.

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° oven for 20 to 25 minutes or until the topping is golden. Serve warm with vanilla ice cream or whipped cream.

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