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BLACKBERRY COBBLER (Page 5 ) | May 6, 2024

Preheat oven to 350 degrees. Grease a 8 x 8-inch square baking dish.
Combine the blackberries, 1 cup sugar, and 1/4 teaspoon ground cinnamon together in a saucepan over low heat. Whisk together water and cornstarch; stir gently into the blackberry mixture. Cook over low heat until thickened, stirring gently several times.
Whisk together the flour, 1/4 cup sugar, baking powder, salt, and 1/4 teaspoon ground cinnamon. Using a pastry cutter, cut in butter until the mixture is crumbly. Stir in the buttermilk mixture just until moistened.
Pour the warm blackberry mixture into the prepared baking dish. Drop the dough by rounded tablespoons onto the blackberry mixture. Bake for 30 minutes or until the topping is browned and the mixture is bubbly.
Notes
Grease the baking dish as it helps with easier cleanup.
I prefer fresh blackberries for this recipe; however, you can use frozen blackberries, fresh or frozen cherries, or fresh or frozen blueberries.
Blackberries range in sweetness, so test them and adjust the amount of sugar to suit your taste.
Use a pastry blender or two knives to cut the butter into the flour mixture. I always start by cutting my chilled butter into small cubes.
Mix the dough just until moistened, as over-mixing can make it tough.
For added flavor, brush the top of the cobbler with melted butter, buttermilk, or egg wash and sprinkle with coarse sugar.
Always preheat the oven and load the cobbler on the middle rack in the center of the oven.
Remember that blackberries stain easily, so clean up messes in the most timely manner.
If you have leftover homemade biscuits, cook the blackberry portion of the recipe. Then topped with warmed split biscuits. Voila! Cobbler in no time at all!
Save money and make your own buttermilk. Just add 1 1/2 teaspoons of lemon juice or white vinegar to the half cup of milk. Let sit for 5 minutes before mixing with the flour/butter mixture.
Storage – store leftover cobbler on the countertop at room temperature for up to a day, then store it in an airtight container in the refrigerator for up to 2 additional days.
To freeze, first cool completely. Then wrap with 2 layers of plastic wrap followed by a layer of aluminum foil. Place on a level surface in the freezer and freeze it for up to 2 months.
Nutrition
Calories: 379kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 245mg | Potassium: 254mg | Fiber: 7g | Sugar: 38g | Vitamin A: 649IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 2mg

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