Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Cornstarch |
1½ cup | Sugar |
1 tablespoon | Lemon juice |
4 cups | Blackberries, picked over, r nsed & drained well |
1 cup | Flour |
1 teaspoon | Baking powder |
½ teaspoon | Salt |
6 tablespoons | Unsalted butter, cold, cut i to bits |
\N \N | Vanilla ice cream |
In a large bowl, stir together the cornstarch an ¼ cup cold water until cornstarch is completely dissolved. Add 1 cup 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 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream.
a 1989 Gourmet Mag. favorite