it's dessert time!
the lovely shadowdress has convinced me to post the recipe for the blackberry cobbler i made over the fourth-of-july weekend. keep in mind, this recipe is very adaptable and can be adjusted to use with other fruits (cherries, blueberries, peaches, etc.):
BLACKBERRY COBBLER
1 cup all purpose flour
2 Tbsp. sugar
1 and 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 cup butter
6 cups fresh or frozen unsweetened blackberries
1 to 1 and 1/4 cups sugar
4 tsp. corn starch
1 egg
1/4 cup milk
1 tsp. vanilla
1/2 tsp. lemon zest
1. For topping, in a medium bowl, stir together flour, 2 Tbsp sugar, baking powder, and cinnamon. Using a knife, cut in the butter until mixture resembles coarse crumbs. Set aside.
2. For filling, in a saucepan, combine the blackberries, lemon zest, the 1 cup (or 1 and 1/4 cups) sugar, the cornstarch, and 1/4 cup water. Let this berry mixture stand for 10 minutes (20 for frozen fruit). Cook and stir until thick and bubbly. Keep filling hot.
3. In a small bowl, stir together the egg, milk and vanilla. add to flour mixture, stirring until it is just moist.
4. Transfer berry filling to a 2 quart square baking dish. Using a spoon, immediately drop topping onto the berry filling in small mounds.
5. Bake cobbler at 400 degrees for 20-25 minutes or until a toothpick inserted into the topping comes out clean.
*{Serving option: can be served warm with vanilla ice cream}*
**HELPFUL HINTS: you may want to adjust the amount of sugar depending on how sweet the berries are. i used closer to 1 cup of sugar because i lucked out with some exceptionally sweet blackberries this time. stir the berry mixture gently to make sure the berries don't disintegrate as the filling starts to bubble and heat up. you may also play around with the amount of corn starch needed to thicken the berry filling. my guess is that frozen fruit might leave more water in the mixture as it thaws, creating a need for more corn starch.
ENJOY!
