Peggy's Blackberry Cobbler
By Julie Sullivan from Henrietta Red Restaurant
Peggy's Blackberry Cobbler
By Julie Sullivan from Henrietta Red Restaurant
Yield/Serves:
Makes 8 servings
- 2 tbsp. Cornstartch
- 1 cup Sugar
- 1 tbsp. Fresh lemon juice
- 4 cup Blackberries, rinsed and drained
- 1 cup AP flour
- 1 tsp Baking powder
- ½ tsp Salt
- 6 tbsp.Unsalted butter, chilled and cubed
Note: This is a family recipe. It works with other berries and summer fruits, especially ripe peaches.
Preheat the oven to 400°F.
In a bowl, stir together the cornstarch and ¼ cup cold water until the cornstarch is dissolved; add ½ cup of the sugar, the lemon juice, and blackberries. Combine the mixture gently but thoroughly.
Transfer the mixture to an 8-inch Staub iron skillet.
In a bowl combine the flour, remaining ½ cup sugar, baking powder, and salt; blend in the butter until the mixture resembles coarse meal.
Add ¼ cup boiling water and stir the mixture until it just forms dough.
Bring the blackberry mixture to a boil on top of stove; drop spoonfuls of the dough carefully on the boiling mixture, and bake the cobbler in middle of the 400°F oven for 20-25 min, until topping is golden.
Serve warm with whipped cream or vanilla ice cream.
Preheat the oven to 400°F.
In a bowl, stir together the cornstarch and ¼ cup cold water until the cornstarch is dissolved; add ½ cup of the sugar, the lemon juice, and blackberries. Combine the mixture gently but thoroughly.
Transfer the mixture to an 8-inch Staub iron skillet.
In a bowl combine the flour, remaining ½ cup sugar, baking powder, and salt; blend in the butter until the mixture resembles coarse meal.
Add ¼ cup boiling water and stir the mixture until it just forms dough.
Bring the blackberry mixture to a boil on top of stove; drop spoonfuls of the dough carefully on the boiling mixture, and bake the cobbler in middle of the 400°F oven for 20-25 min, until topping is golden.
Serve warm with whipped cream or vanilla ice cream.