Summer Blackberry Cobbler |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
With a husband from Alabama, I have to make lots of good Southern desserts. This is a must-have. âKimberly Danek Pinkson, San Anselmo, California Ingredients:
5 cups fresh blackberries |
1/3 cup turbinado (washed raw) sugar |
2 tablespoons quick-cooking tapioca |
1 tablespoon lemon juice |
1-1/2 teaspoons cornstarch or arrowroot flour |
1 cup king arthur unbleached all-purpose flour |
1/4 cup sugar |
1-1/4 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
3 tablespoons cold butter |
1/3 cup fat-free milk |
vanilla ice cream, optional |
Directions:
1. Preheat oven to 375°. In a large bowl, combine first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray.
2. In a small bowl, combine flour, sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture.
3. Bake, uncovered, 25-30 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 6 servings.
|
|