Tuesday, August 19, 2008

blackberry cobbler recipe

I've had a couple of requests for this recipe, so I thought I share it here in case anyone else was interested. My husband found this recipe online from About.com in the southern food section...and it was delicious. We made it using 100% wild blackberries, so if you have cultivated ones that are even more 'perfect' then it'll probably been even better! (my comments in italic)

Blackberry Cobbler

2 tablespoons cornstarch
1/4 cup cold water
1 1/2 cups sugar
1 tablespoon lemon juice
4 cups blackberries, picked over, rinsed & drained
1 cup flour (we used whole wheat pastry flour)
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cold, cut in small pieces (we used Smart Balance sticks)
1/4 cup boiling water

Preparation: In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inch. (we used a stainless, oven-proof casserole pan)

In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture just until it a soft dough is formed.

Bring the blackberry mixture to a boil, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400° oven for 20 to 25 minutes or until the topping is golden. Serve warm with vanilla (goats milk) ice cream or whipped cream.

Oh, and as an update: the blackberry jam was WONDERFUL!! It's so incredibly delicious - all I want to eat is jam on bread...all day long! ;-)

The recipe for that was super easy. 5 cups of crushed blackberries (5 cups after washing & crushing), 7 cups of sugar & 1 packet of certo pectin. I followed the recipe that came with the pectin and it turned out perfectly! My only additional note was that I got a 1/2 pint extra than the recipe said I would (luckily, I'd sterilized an extra jar, just in case).


debbie said...

I'm ready to fly out just to sample some.....Those blackberry's alone look gorgeous

Cat said...

You are welcome any time! Though I must warn everyone that our house is still a disaster area on the inside (maybe I should post photos?). We could certainly use the help picking the blackberries, though...and the apples...and the pears...