| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Blackberries, fresh |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Butter, melted |
|
|
Pastry |
|
|
Cream & sugar |
| 1 3/4 |
c |
Flour |
| 2 |
tb |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 6 |
tb |
Whipping cream |
| 6 |
tb |
Buttermilk; or sour milk |
INSTRUCTIONS
PASTRY
Contributed to the echo by: Sam Waring Originally from: Southern Living
magazine SOUTHERN BLACKBERRY COBBLER Place berries in a lightly greased
2-quart baking dish. Combine sugar and flour; add water and lemon juice,
mixing well. Pour syrup over berries; bake at 350 about 15 minutes while
preparing the pastry.
Place pastry over hot berries; brush with melted butter. Bake at 425 for 20
to 30 minutes, or until pastry is golden brown.
Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening
until mixture resembles coarse crumbs; stir in whipping cream and
buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a
lightly floured surface. Cut dough to fit baking dish.
Serve cobbler warm with cream and sugar.
Servings: 8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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