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Friday, July 6, 2012

Frankly Food Quickie: Blackberry Cobbler

A couple weeks back, I picked up some great homegrown blackberries from a vendor at the Webb City Farmers Market. Finally, I had the opportunity to turn them into a delicious cobbler for Fourth of July, served up with a nice vanilla ice cream. Enjoy!

Blackberry Cobbler

1 C. butter, divided
1 C. sugar
1 C. water
1½ C. self rising flour
1/3 C. milk, room temperature
2 C. fresh or frozen blackberries
½ teaspoon ground cinnamon
2 Tablespoons sugar

1.  Melt ½ C. butter in a 10" round or oval baking dish. Set aside. 
2.  Make a simple syrup by heating the sugar and water in a saucepan over low to medium heat, until 
     completely dissolved. Set aside. 
3.  Place the flour in a mixing bowl, and cut in the remaining ½ C. of butter, until fine crumbs form. 
4.  Add the milk and mix with a fork. Continue mixing until the mixture becomes a good sticky dough, and 
     pulls away from the sides of the bowl. 
5.  Turn the dough out onto a lightly floured surface. Knead three or four times.
6.  Roll the dough out into a rectangle approximately 11" x 9" and ¼" thick. 
7.  Sprinkle the blackberries over the dough, and sprinkle with the cinnamon. 
8.  Roll the dough up like a jelly roll. 
9.  Slice the roll into approximately ¼" thick slices. Place them directly in the dish, atop the melted butter. 
10. Pour the sugar syrup over the slices. 
11.  Bake at 350° for 45 minutes. Sprinkle the sugar over the top, and continue baking another 15 minutes.

Frank's Notes:
1.  If you can't find self-rising flour, never fear! It's just a simple mixture of flour and baking powder. So, you 
     can substitute 1½ C. all purpose flour with ¼ teaspoon salt and 2¼ teaspoons baking powder. 
2.  Don't worry when you pour the syrup on top. It WILL look like it's going to overflow and go 
     everywhere... but trust me; that delicious nectar just gets absorbed and makes it a rockin' awesome 

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