Yield: 9 servings
|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|
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