Blackberry Cobbler
Ingredients: Serves 9
(Abbreviations: C = cup, tsp. = teaspoon, T= tablespoon, lb = pound, oz.= ounces, pkg = package, pt. = pint, qt. = quart)
FILLING
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3 cups of Alpine Fresh Blackberries
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1 cup sugar
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1 teaspoon of fresh lemon juice
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1/4 teaspoon ground cinnamon
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3 tablespoons cornstarch
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1 cup cold water
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1 tablespoon butter
BISCUIT TOPPING:
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1½ cups all-purpose flour
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1 tablespoon sugar
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1 ½teaspoons baking powder
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½ teaspoon salt
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½ cup cold butter, cubed
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½ cup 2% milk
Directions:
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Preheat oven to 350°
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Wash blackberies in a large strainer.
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In a large saucepan, combine the blackberries, sugar and cinnamon.
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Cook and stir until mixture comes to a boil.
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Combine cornstarch and water until smooth in a seperate bowl; stir into fruit mixture.
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Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish. Dot with butter.
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For topping, in a small bowl, combine the flour, sugar, baking powder and salt.
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Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
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Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown.
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Enjoy!
It is best to serve cobbler warm with whip cream or vanilla ice cream.
IDEA: Garnish with fresh blackberry or mint leaf to add the perfect touch to your dessert!