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    Chinook's Blacikberry Cobbler


    Source of Recipe


    Chinook's, Seattle, WA (posted to recipecircus by catgurrl)

    Recipe Introduction


    Chinook's and Anthony's former executive chef Sally MacArthur has been serving this cobbler to rave reviews. According to Sally, "A few years ago, Bill Rice of the Chicago Tribune pronounced the wild blackberry cobbler at Chinook's 'the best dessert in America.' Our guests must agree. We go through 18,000 pounds (9 tons) of wild mountain blackberries per year and make 48,000 cobblers every year!"

    List of Ingredients




    * 4 cups wild mountain blackberries
    * 1/2 cup granulated sugar
    * 1 Tbsp finely chopped lemon zest
    * 1/8 tsp fresh grated nutmeg
    * 1-1/2 cups all-purpose flour
    * 2 tsp baking powder
    * Pinch salt
    * 1/4 cup plus 2 Tbsp sugar (divided)
    * 1/3 cup unsalted butter, cut into small pieces
    * 1 cup half-and-half

    Recipe



    1. Preheat oven to 425 degrees (F). Place blackberries in a bowl and sprinkle with 1/2 cup sugar; add lemon zest and nutmeg, and mix. Pour berries into a deep 2-quart baking dish.

    2. In another bowl, mix flour, baking powder, salt and 1/4 cup sugar. With fork or fingers, blend butter into flour mixture until coarse crumbs form. Carefully stir in half-and-half until well blended with dry ingredients.

    3. Spoon topping onto berries, allowing some spaces for steam to escape. Sprinkle top with 2 tablespoons sugar. Bake 30 minutes in preheated oven.

 

 

 

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