Blackberry Cobbler Recipe
Servings: 8
Ingredients
- 4 c. Blackberries
- 1 c. Sugar or possibly to taste
- 1 1/2 Tbsp. Cornstarch
- 1 Tbsp. Fresh lemon juice
- 1/2 tsp Lemon rind grated
- 2 Tbsp. Unsalted butter, cut into bits
- 2 c. Unbleached all-purpose flour
- 1 Tbsp. Sugar
- 2 tsp Double-acting baking pwdr
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1/2 stk (1/4 c.) cool unsalted butter, cut into bits
- 2 Tbsp. Cool vegetable shortening
- 1 c. Buttermilk
- 1 x Egg beaten with
- 1 tsp Water
Directions
- Butter the baking dish and preheat the oven to 425 degrees F.
- In a large bowl, toss together gently the berries, sugar, cornstarch, lemon juice and lemon rind. Let the mix stand for 15 min. Arrange the mix in the baking dish and dot it with the butter.
- Into a bowl sift togeher the flour, sugar, baking pwdr, baking soda and salt. Add in the butter and the shortening and blend the mix till it resembles coarse meal. Stir in the buttermilk and form the dough into a ball. On a floured surface press the dough gently into a round, 1/2 thick and with a 2 inch round cutter. Stamp out rounds then gather the scraps together and form into biscuits. Arrange biscuits over berry mix. Brush dough with the egg glaze and bake the cobbler in the middle of the oven for 30 min, or possibly till the biscuits are pale golden brown and the filling is bubbling. Serve the cobbler hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 377 | |
| Calories from Fat 117 | 31% |
| Total Fat 13.3g | 17% |
| Saturated Fat 6.61g | 26% |
| Trans Fat 1.07g | |
| Cholesterol 47mg | 16% |
| Sodium 412mg | 17% |
| Potassium 205mg | 6% |
| Total Carbs 60.13g | 16% |
| Dietary Fiber 4.5g | 15% |
| Sugars 31.58g | 21% |
| Protein 6.0g | 10% |
