Wednesday, July 7, 2010

Blackberry Cobbler

We found blackberries and raspberries on sale today and snagged them So we made a cobbler, of course. We used 1/2 blackberries and 1/2 raspberries and had berries left over. I like cobblers because they taste the same as a pie to me but a lot quicker and easier to make. So here's a great recipe we tried out, i'll be keeping this one!

Blackberry Cobbler

Serves 6 Prep: 15 min. Bake: 25 min

1-½ cup All-purpose Flour
1 cup Sugar, Divided
1-½ teaspoon Baking Powder
½ teaspoons Salt
1 teaspoon Cinnamon
9 Tablespoons Cold Butter, Cut In Cubes
⅓ cups Boiling Water
2 Tablespoons Corn Starch
¼ cups Cold Water
1 Tablespoon Lemon Juice
4 cups Fresh Blackberries

Preheat oven to 400 degrees.
For the dough, mix the flour, 1/2 cup sugar, baking powder, salt, and cinnamon in a large mixing bowl. Cut in the butter until you have a coarse, crumbly mixture. Pour in the boiling water and stir together well so that all of the dough is wet. Set aside.

For the berries, dissolve the cornstarch in the cold water in a medium bowl. Add the lemon juice, berries, and remaining sugar. Mix together well. Transfer berries to a 10-inch cast iron pan.

Heat mixture over medium heat until boiling, stirring frequently. Remove from heat.
Drop spoonfuls of dough over the berry mixture and place the cast iron pan on a foil-lined cookie sheet and place in the oven. Bake for 20-25 minutes, until the dough is golden brown and the berries are thick and bubbly.
(If you don’t have a cast iron pan, bring to a boil in a sauce pan and bake in a 9×9 baking dish.)
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