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Blackberry Cobbler with Cornmeal-Biscuit Topping

Source of Recipe


From "Wildwood: Cooking from the Source in the Pacific Northwest"






List of Ingredients



• 1-1/2 cups packed brown sugar
  
• 3 Tbsp cornstarch
  
• 1/8 tsp salt
  
• 1/4 cup water
  
• 6 cups ripe blackberries (fresh or unsweetened)
  
• 2 tsp vanilla extract
  
• 1-1/2 cups flour
  
• 3/4 cup fine white cornmeal
  
• 1/4 cup plus 3 Tbsp granulated sugar
  
• 1 Tbsp baking powder
  
• 1/2 tsp salt
  
• 1-1/3 cups heavy whipping cream
  
• 3 Tbsp packed brown sugar
  
• 3 Tbsp unsalted butter, melted
  






Instructions



1. Preheat oven to 325º F. Spray a 9-inch square baking dish with vegetable-oil cooking spray.
   
   
2. To make the filling: Blend the brown sugar, cornstarch and salt in a medium saucepan. Stir in the water and 3 cups of the blackberries. Cook over medium heat, stirring until thick, about 3 minutes. Stir in the vanilla and let cool slightly. Pour the cooked mixture and the remaining 3 cups fresh berries into the bottom of the baking dish, and set aside.
   
   
3. For the topping: Combine the flour, cornmeal, 1/4 cup granulated sugar, baking powder and salt in a medium-size bowl. Add the cream and mix until the dough comes together. Turn out onto a floured board and knead 8 to 12 times, or until smooth. Cut the dough into 9 portions and roll each into a ball.
   
   
4. Combine the brown sugar and the 3 tablespoons granulated sugar. Dip each ball in the butter, then the sugar. Place the balls on top of the fruit.
   
   
5. Bake for 30 to 35 minutes, or until the mixture is bubbling and the topping spreads, browns lightly and cooks through. Let it cool in the pan for a few minutes to a half-hour, and serve warm.
   
   Serves 9