| 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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