Wednesday, August 11, 2010
The Best Blackberry Cobbler!
Anyway, this cobbler is delicious. The topping is thick when stirred together and then it is spooned evenly over the hot fruit. It may not look like there is enough topping, but as it bakes it rises and spreads across the berries. When done, the topping is crusty on top, and sweet, buttery and dense underneath. It is not biscuit like. Whether served as is, or with a scoop of vanilla ice cream, this blackberry cobbler is a winner. You may of course use other berries. The topping is sweet, so I use less sugar in the blackberries, leaving them somewhat tart to balance out the sweetness of the topping. But go by your own tastes. Other berries may take more, or less sugar. Here's the recipe.
THE BEST BLACKBERRY COBBLER!
You will need;
3-4 cups fresh or frozen blackberries, thawed (any juices saved)
1 cup juice from the berries, or water or combination of both (See note below)
1 tablespoon cornstarch
1/3 cup sugar- more if fruit is too tart(you need to taste it after fruit and sugar is mixed)
Mix the juice and cornstarch in a large saucepan. Add fruit and sugar and heat until it begins to thicken. Pour into a 9x9x2 inch baking dish.
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 egg, slightly beaten
1 stick (1/2 cup) butter, melted
Mix all ingredients together well. Mixture will be thick. Spoon evenly over the fruit in the baking dish. Bake at 350 degrees for about 40 minutes, until the topping is done. Insert a toothpick into the topping; if it comes out clean, except for juice, it is done. If the topping still seems gooey, then bake a few minutes longer, and test again. Enjoy!
NOTE: When using frozen berries that have thawed, you will have juices that you need to save to use in the filling. When using fresh berries, you may not have enough juice to use, so then you will need to use water in place of juice.