| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Pastry, Desserts, Fruits | 1 | Servings | |
INGREDIENTS
| 2 | tb | Cornstarch |
| 1 | tb | Lemon juice |
| 1 | c | Flour |
| 1/2 | ts | Salt |
| Vanilla ice cream | ||
| 1 1/2 | c | Sugar |
| 4 | c | Blackberries, picked over, rinsed & drained well |
| 1 | ts | Baking powder |
| 6 | tb | Unsalted butter, cold, cut into bits |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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