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Blackberry Lemon Cobbler

Source of Recipe


Fine Cooking, August-September 1994






List of Ingredients



• 6 cups blackberries
  
• 1/2 cup granulated sugar (divided)
  
• 1 tsp grated lemon zest
  
• 1-1/4 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1 large egg
  
• 1/3 cup milk
  
• 6 Tbsp unsalted butter
  






Instructions



1. Heat oven to 375° F. Wash the berries in a bowl of cold water, drain well, and dry on a towel. In a medium bowl, toss the berries with 1/4 cup of the sugar and the lemon zest until evenly blended. Spoon the fruit mixture into a 2-quart baking dish, about 2 inches deep. Spread the fruit evenly in the dish with the back of a spoon.
   
   
2. In a medium bowl, blend together the flour, baking powder and salt. In a small bowl, beat the egg and the remaining 1/4 cup sugar until well blended. Stir the milk into the egg mixture. Melt the butter in a small saucepan or a microwave without browning it. Stir the melted butter into the milk mixture and then pour the liquid into the flour. Mix with a fork only until the batter comes together. Be careful not to overmix the batter, as this might overdevelop the gluten in the flour and make the batter tough.
   
   
3. Using 2 large soup spoons, drop spoonfuls of batter evenly over the surface of the fruit, starting in the middle. With a spoon or a spatula, spread the batter so that it's about 1/4-inch thick. Bake on the lowest rack of your oven for 35 to 45 minutes. Remove from the oven and cool on a rack for about 15 minutes before serving.
   
   Makes 6 to 8 servings.