Blackberry Cobbler

There is nothing better in Tennessee than sitting on the porch on a warm summers night eating a bowl of blackberry cobbler. This is best made with fresh picked blackberries and a scoop of homemade vanilla ice cream. Of course I'm a city boy now, so I don't get a whole lot of fresh picked blackberries in downtown Denver.

Blackberry Cobbler

Dough
2 cups all purpose flour
1/2 cup sugar
2 t. baking powder
1 t. salt
12 T. cold butter
1/2 cup boiling water
1/4 t. cinnamon

Blackberry Filling
2 T. cornstarch
1/4 cup cold water
2/3 cup sugar
1 T. lemon juice
6 cups fresh blackberries, cleaned
1/4 t. cinnamon
1/4 t. nutmeg

Pre-heat the oven to 400 degrees.

To make the dough combine the flour, sugar, baking powder, and salt. Cut in the butter until the flour mixture resembles coarse crumbs. Stir in the boiling water until moist and set aside.

In a saucepan combine the cornstarch and cold water. Stir in 2/3 cup sugar, lemon juice, cinnamon, nutmeg, and blackberries. Over medium-high heat bring the mixture to a boil.

Pour the hot blackberry mixture in a baking dish and drop the dough by spoonfulls on top. Place the baking dish on a foil lined sheet pan and place in the oven. Bake for approximately 25 minutes or until the dough is browned.

Serve warm with vanilla ice cream.

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