Blackberry cobbler (gourmet mag)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Lemon juice |
| 1 | cup | Flour |
| ½ | teaspoon | Salt |
| Vanilla ice cream | ||
| 1½ | cup | Sugar |
| 4 | cups | Blackberries, picked over, r |
| 1 | teaspoon | Baking powder |
| 6 | tablespoons | Unsalted butter, cold, cut i |
Directions
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