Carolina Blackberry Cobbler
Source of Recipe
From "The Southern Entertainer's Cookbook" by Courtney Whitmore
Recipe Introduction
"Blackberries grow wild in upstate South Carolina, where my grandparents lived. I still remember carrying buckets of blackberries back to the house with scratched-up arms and legs. It was all worth it when my grandfather turned them into this blackberry cobbler, and it's still a dessert we enjoy every summer. The scoop of vanilla ice cream on top is a must!"
List of Ingredients
Blackberry Filling:
◦ 6 cups fresh blackberries
◦ � cup brown sugar
◦ � cup sugar
◦ 2 tablespoons cornstarch
Cobbler Topping:
◦ 2 cups all-purpose flour
◦ 1 � cups plus 2 tablespoons sugar, divided
◦ 1 tablespoon baking powder
◦ � teaspoon salt
◦ � teaspoon cinnamon
◦ � teaspoon ground ginger
◦ 1 tablespoon vanilla extract
◦ � cup butter, melted
◦ � cup milk
Recipe
Blackberry Filling:
Preheat oven to 350 degrees F. Prepare a 9 by 13-inch baking dish with nonstick cooking spray. Wash the blackberries and drain. In a large mixing bowl, toss the blackberries with both sugars and cornstarch to coat evenly. Spread berries in baking dish.
Cobbler Topping:
In a mixing bowl, stir together flour, 1 � cups sugar, baking powder, salt, cinnamon, and ginger. Stir in vanilla, butter, and milk until combined�it will be slightly lumpy.
Spoon the batter over top of the blackberries and sprinkle with remaining 2 tablespoons of sugar (turbinado or sanding sugar works well, too). Bake 50 to 55 minutes or until golden brown. Serve warm with a scoop of ice cream.
Makes 6 to 8 servings
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