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.

Comments

Post a Comment

Popular posts from this blog

Cajun Sauce

One of my favorite restaurants is Heidi’s Brooklyn Deli. On many of their sandwiches they use what they call a “Cajun Sauce.” This sauce is sort of like a mix between mayonnaise and hot sauce. One of the employee’s was nice enough to give me the recipe and I have scaled it down to a more normal sized recipe for home use. 1 cup Mayonnaise 1 oz. Honey ¾ oz. Cayenne Pepper Mix together and chill to blend flavors.
Read more

Brownies on Steroids

Image
I decided on my 5th week of the 12 Weeks of Christmas Cookies to make a bar cookie.  I made these a few weeks back and took them to a party and they got rave reviews... my friends like to tease me when I make them desserts asking if I could figure out how to pack more calories into each serving than I already do!  Well these certainly live up to the calorie overload they have learned to expect! In all honesty I did find them to be tasty and a lot like a traditional 7 Layer Bar except with a brownie base instead of the traditional grahm crackers.  I made the recipe as written but I figured in a time pinch you could easily use a box brownie mix made per the instructions on the box and topped with all the yummy toppings.  I have a mixed feeling about them because I personally found there to be too many toppings so I would have probably scaled them back (but take that for what its worth because I am not really into desserts I just like making them) but my friends loved them as is! Br
Read more

Butter Pecan Cookies

Image
Butter Pecan ice cream is my favorite ice cream flavor but being lactose intolerant I don't indulge myself nearly as much as I would like so thse cookies always hit the spot!  Anyone who reads my blog regularly knows I love simple recipes and this one is one of the easiest you will ever make! Butter Pecan Cookies 3/4 cup pecans 1/2 cup (1 stick) unsalted butter, room temperature 1/3 cup sugar, plus more for coating 1 teaspoon vanilla extract 1/8 teaspoon salt 1 cup all-purpose flour Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (
Read more