Blackberry Cobbler (Gourmet Mag) Recipe

Step 1

In a large bowl, stir together the cornstarch an 1/4 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 1/4 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

Things You'll Need

  • 2tb Cornstarch
  • 1tb Lemon juice
  • 1c Flour
  • 1/2ts Salt
  • Vanilla ice cream
  • 1 1/2c Sugar
  • 4c Blackberries, picked over
  • 1ts Baking powder
  • 6tb Unsalted butter, cold cut in pieces

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