Blackberry cobbler (gourmet mag)

Yield: 1 Servings

Measure Ingredient
2 tablespoons Cornstarch
1 tablespoon Lemon juice
1 cup Flour
½ teaspoon Salt
\N \N Vanilla ice cream
1½ cup Sugar
4 cups Blackberries, picked over, r
1 teaspoon Baking powder
6 tablespoons Unsalted butter, cold, cut i

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

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