Blackberry Cobbler

Really? It’s not even summer time and that’s when I usually want these fruity desserts. It was during the Holidays and my husband and I were at Costco buying our groceries for our Christmas Dinner when Mike saw these Berrie’s and said “let’s get these I want to make a Cobbler”, huh…he wants to make a cobbler?(that’s Buxton language for “Why don’t you make us a cobbler”?) They were butte’s so we purchased them and they sat in the refrigerator until after Christmas, I was in no mood to make cobbler so I flash froze them and stored them away.

Well this past weekend cleaning out the freezer I saw those great berries and knew I had to have it “Blackberry Cobbler”. I had this recipe put away knowing someday I had to try it, how i found it was beyond me cause it was just shoved in a magazine in a stack of, ALOT, (my great filing system)guess it was just meant to be, it’s a great one so I will share it with you, and by the way the middle of winter is a great time to bust out a cobbler.

The Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 9 tablespoons cold butter
  • 1/3 cup boiling water

The Filling:

  • 2 tablespoons corn starch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 4 cups fresh Blackberries
  • 1/2 cup sugar

Preheat your oven to 400. For the dough-mix the flour, sugar, baking powder, salt,and cinnamon in a large mixing bowl. Cut in the butter until you have a coarse, crumbly mixture. Pour in the boiling water and stir together well so that all of the dough is wet. Set aside.

Berries:dissolve the cornstarch in the cold water in a medium bowl. Add the lemon juice, berries and sugar. Mix together well. Transfer the berries to a 10 inch cast iron pan. Heat the mixture over medium heat until boiling, stirring frequently but gently to try to keep shape of most of the berries. Remove from heat. Drop spoonfuls of dough over the berry mixture and place the cast iron pan on a foil lined cookie sheet and place in the oven. Bake for 20 minutes or until the dough is golden brown and the berries are thick and bubbly.

*If you don’t have a cast iron pan you can bring the berries to boil in a sauce pan then transfer to a 9×9 baking dish. I would suggest if you don’t have a cast iron pan go get one, everything is truly better in one.


http://whatscookingamerica.net/Information/CastIronPans.htm

Ciao

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