Blackberry Cobbler Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Desserts

Blackberry Cobbler

From Dorothy McNett's recipes at Bake this in a cast iron skillet (8-9 inches) for best results. Cast iron skillets are so inexpensive and are wonderful for just about everything, but especially cobblers "like great-grandma used to make." Serve with ice cream, if desired. Also very nice served with some chocolate dipped fresh strawberries or other berries, etc.

2 tablespoons cornstarch
1/4 cup water
1 cup raw sugar
zest of one lemon or orange
1 tablespoon lemon or orange juice
4 cups fresh blackberries

1 cup all purpose unbleached flour
1/2 cup raw sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons very cold unsalted butter
1/4 cup boiling water

whipped cream or ice cream for serving, and/or some chocolate dipped fresh local berries

Preheat oven to 400 degrees. In batter bowl, whisk the cornstarch with the water and then add sugar, zest, juice and berries. Pile mixture into a 8-9 inch skillet (cast iron is great if you have one!) and bring the mixture to a boil on top of the stove, stirring gently once or twice. While that is heating, in food processor with steel chopping blade in place, whirl together the flour, sugar, baking powder and salt. Add butter and pulse only until mixture resembles coarse crumbs. Add the water and whirl just enough to form dough. Drop the mixture by a spoon carefully on the boiling mixture, making about 6 "biscuits". Bake in hot oven about 20-25 minutes. Serve warm, especially wonderful with ice cream.

Recipe created 2007-04-18.

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