Blackberry Cobbler Recipe
This easy and delicious blackberry cobbler recipe dates back to a bumper crop of the purple beauties flourishing one summer on Block Island, off the coast of Rhode island.
By definition, cobblers have a biscuit topping. Heating the fruit before spooning on the dough makes the biscuit cook quickly and stay crisper. You can add 2 to 3 tablespoons of cornmeal to the dough if you'd like. This blackberry cobbler recipe works nicely with other fruit, too.
Ingredients for berries
- 2 tablspoons cornstarch
- 1/4 cup water, cold
- 1 cup sugar
- 1 tablespoon lemon juice
- 4 cups blackberries
Ingredients for biscuit topping
- 1 cup flour
- 1/2 cup sugar (can be eliminated if the berries are very sweet)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup water, very hot
- Heat oven to 400 F (205 C)
- Dissolve cornstarch in 1/4 cup of cold water.
- Add 1 cup of sugar and the lemon juice, and toss with the blackberries.
- Pour the mix into a greased, 8x8-inch baking dish.
- Combine flour, sugar, baking powder and salt. Cut in the butter to make a coarse meal. Add 1/4 cup of very hot water to create soft dough.
- Bake the fruit mix until it's bubbling, 10 to 15 minutes.
- Remove it from the oven, and spoon the dough across the top of the fruit. It won't be entirely covered.
- Bake again until golden, 20 to 25 minutes.
- Serve with vanilla ice cream.
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