Blackberry cobbler maguire

Yield: 8 Servings

Measure Ingredient
1 Stick unsalted butter or margarine
1 cup Water
1 cup Plus
2 tablespoons Sugar
1¼ cup Flour
1 teaspoon Baking powder
⅓ cup Milk
½ teaspoon Cinnamon
3 cups Fresh or thawed frozen blackberries (about 1 lb)

From: Bill Hatcher <bhatcher@...> Date: Wed, 3 Jul 1996 10:33:59 EDT This recipe is from a recent issue of Gourmet Magazine. Since I generally do not keep self-rising flour on hand, I modified it to use regular flour.

Preheat over to 350 deg. F.

In a 10 inch pie or baking dish melt half stick of butter. Keep remaining half stick chilled.

Heat water and 1 cup sugar until sugar is dissolved.

In a food processor pulse together flour, baking powder and remaining ½ stick of chilled butter, cut up into small pieces, until mixture resembles fine meal. Add milk and pulse just until dough forms. Turn dough on to lightly floured surface, and with floured rolling pin roll out to about a 11 x 9 inch rectangle.

Sprinkle dough with cinnamon, then sprinkle blackberries evenly over it.

Beginning with a long side, roll up dough jelly-roll fashion and cut into 1½ inch slices. (Slices will come apart and be messy.) Arrange slices, cut side up, on butter in baking dish; pour sugar syrup over slices, soaking dough and bake in middle of oven for 45 minutes. Sprinkle remaining 2 tbsp.

sugar over top and bake an additional 15 minutes or until nicely browned.

Good served warm with ice cream.

Other fruit can be substituted for blackberries. ----- EAT-L Digest 2 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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