Saturday, July 4, 2015

Blackberry Cobbler

6 cups frozen blackberries 
1/2 cup + 4 tbsp. sugar. divided use
1 tbsp. lemon juice 
zest of 1/2 lemon
2 cups flour   
1/4 tsp. salt
1 tbsp. baking powder 
1/4 cup Crisco® vegetable shortening
4 tbsp. butter or margarine 
1 whole egg
1/2 cup whole milk
vanilla ice cream, for topping
      Heat oven to 425ºF (220ºC). 
 Combine blackberries, 1/2 cup sugar,
 lemon juice and lemon zest in a mixing bowl.
  Stir and spread in a buttered 9x13" baking dish. 
 In a separate bowl, pour flour, salt,
baking powder and 1 tbsp. sugar. 
 Add shortening and butter;
 work mixture with a pastry blender (or fingers)
until mixture is coarse.
  Measure 1/2 cup milk, add an egg, and mix.
  Pour into flour mixture, stirring as you go.
Mixture should be smooth and not dry,
 but not overly-sticky. 
 Take clumps of dough and place them on top of blackberries.
  Lightly flatten dough with fingertips
.  Sprinkle with 2 - 3 tbsp. sugar,
 and bake until golden 30 minutes.
  Berry juice will be slightly thin, but it will
gradually soak into topping.
  Serve warm with vanilla ice cream. 

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