Wednesday, July 14, 2010

Blackberry Cobbler

This morning I realized three things:
1. It feels like it's been forever since I baked something (when really it was just last Saturday)
2. I have quite a bit of milk left that is slowly going bad
3. If I don't bake these blackberries into something like I planned, I'm just going to eat them all

As a solution to that problem, I made a blackberry cobbler. I've never made cobbler before, but I've had it quite a few times so I knew what it was supposed to taste/look/feel like. In the early stages of this little endeavor, though, I was a little bit nervous. Who knew cobbler was so liquidy before it bakes? The end result, though, if I do say so myself, was perfect. I rarely say that about anything I make (let alone bake), but this was really that good.

1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)

I cut out a piece and tried it almost right out of the oven, and it was fantastic. I think it could easily be served hot or cold, and a dollop of whipped cream or ice cream certainly couldn't hurt...though you definitely don't need it.

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