Sunday, June 29, 2014
The blackberries are in season here which means it's time for all things blackberry at my house. Today, I decided to try a new recipe for blackberry cobbler. While I was mixing up the crust, my Dad was picking blackberries from his vines. They were still warm from the sun when he brought them in to me. This recipe is definitely a keeper. He ate two helpings at lunch today.
1 cup sugar
1/4 cup all purpose flour
5 cups fresh blackberries or 2 (14-ounce) packages frozen blackberries, thawed and drained
1 tablespoon lemon juice
2 tablespoons butter, melted
1 teaspoon sugar
Preheat oven to 425. Combine 1 cup sugar and flour. Add berries and toss well. (If using frozen berries, increase flour to 1/3 cup.) Sprinkle with lemon juice. Spoon into a greased 8 or 9-inch square baking dish.
Prepare Crust, and spoon 9 mounds over blackberries. Brush with butter and sprinkle with 1 teaspoon sugar
Bake, uncovered, at 425 for 30 minutes or until browned and bubbly. Serve warm with ice cream, if desired. Yield: 9 servings
1 3/4 cups all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
1/2 cup whipping cream
1/2 cup buttermilk
Combine first 4 ingredients; cut in shortening with a pastry blender until mixture is crumbly. Stir in whipping cream and buttermilk just until blended. Yield: enough topping for 1 cobbler.
Recipe from: Comfort Food by Southern Living