Wednesday, April 30, 2008

Blackberry Cobbler

Serves 4


1/3 cup sugar
1/2 tablespoon cornstarch
1/4 teaspoon ground cinnamon
pinch of salt
3 cups blackberries ( I used frozen)
1/2 tablespoon lemon juice

1 cup all-purpose flour
1/3 cup sugar, plus some for sprinkling
2 tablespoons corn meal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup COLD butter
1/3 cup heavy whipping cream

Preheat oven to 375 F.

To make the filling
Whisk together the sugar, cornstarch, cinnamon and salt in a large bowl. Add the blackberries to the bowl and very gently toss to coat with the sugar mixture. Drizzle with the lemon juice. Pour the filling into a 8 x 8 inch baking dish. Bake for 30 minutes, or until the filling is hot and bubbling around the edges.

To make the topping
Whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt. With a pastry blender or a fork, cut in the butter until it is the size of small peas. (This may take a while if doing it by hand). Stir in the heavy whipping cream until no dry pockets remain.

Remove the cobbler from the oven and drop small crumbles of topping on top of the filling, using all of the topping. Sprinkle them lightly with sugar. Bake for 15 to 20 minutes, until the filling is hot and bubbly and the topping is brown. Cool on a wire rack for about 20 minutes. Serve warm with vanilla bean ice cream for extra yumminess!

Recipe modified from

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