Bubbling blackberry cobbler
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5¼ | cup | Blackberries |
| ¼ | cup | Sugar |
| 2 | tablespoons | Tapioca |
| 1½ | cup | Flour |
| 2 | teaspoons | Baking powder |
| ¼ | cup | Brown sugar |
| ¼ | cup | Butter -=OR=- |
| 3 | tablespoons | Lemon juice |
| 1½ | tablespoon | Butter -=OR=- margarine, melted margarine, melted |
| ½ | cup | Whipping cream -=OR=- lowfat milk Vanilla ice cream |
Directions
BLACKBERRY FILLING
BROWN-SUGAR SHORTCAKE CRUST
Preheat oven to 425^F. Grease an 8-inch square baking pan or dish.
Wash fresh blackberries thoroughly. In a large mixing bowl, carefully spoon together blackberries, sugar, tapioca and lemon juice. Pour blackberry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside. In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon dough on top of blackberries to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with vanilla ice cream, whipped cream or a jug of cream.
Makes 5 or 6 servings.
Source Cobbler Crusade
Submitted By ALAN BURGSTAHLER On 05-07-95