Sunday, March 27, 2011

Blackberry Cobbler

This was really delicious, and very easy to put together, as well.  I used frozen blackberries, added some pure vanilla extract to the fruit, and used the seeds from one vanilla bean in the biscuit topping.  I also used 1/2 cup whole wheat pastry flour in the topping.  We ate this with vanilla ice cream. 
This is a Taste of Home recipe; I was de-cluttering my room and found a bunch of TOH mags from last year stacked on an end table.  Last week, I went through them all and earmarked recipes I wanted to make.  This one, and a peach pie recipe are the ones I most wanted to make. 

Blackberry Cobbler

3 cups fresh or frozen blackberries
1 cup sugar
1/4 teaspoon ground cinnamon
3 tablespoons cornstarch
1 cup cold water
1 tablespoon butter

1-1/2 cups all-purpose flour (I used 1/2 cup whole wheat pastry)
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter (I used unsalted)
1/2 cup 2% milk
Whipped cream or vanilla ice cream, optional

1.  In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil (or just starts to cook down a bit). Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8 or 9-in. square baking dish. Dot with butter.

2.  For topping:  In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.

3.  Bake, uncovered, at 350° for 32-35 minutes or until filling is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream. Yield: 9 servings.
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