Blackberry Cobbler, 6/4/13 - KATV - Breaking News, Weather and Razorback Sports

Blackberry Cobbler, 6/4/13

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Tandra Watkins

Pastry Chef

Ashley's Restaurant @ The Capital Hotel

 

Filling:

7 cups Fresh Blackberries

1 ½ cups Sugar

1 tablespoon Lemon Juice

2 tablespoons Cornstarch

 

Topping:

3 cups All Purpose Flour

1 ½ cups Sugar

3 teaspoons Baking Powder

1 ½ teaspoons Salt

1 ¼ cups Butter, cold and cut into cubes

1 ½ cups boiling Water

 

Turbinado Sugar, (or sugar in the raw)

 

Preheat  your oven to 425°F.

 

In a large bowl, combine together the blackberries, sugar, lemon juice and cornstarch. Set the bowl aside to allow the berries to macerate in the sugar and release some of their juices, about 10 minutes.

 

For the topping, in a large bowl add the flour, sugar, baking powder, and salt. Using a whisk, mix the ingredients together to distribute them evenly within the flour. Then put the flour mixture into a food processor bowl, add the butter to the food processor and pulse the mixture together until it looks like coarse crumbs with small pea sized pieces of butter. Place the mixture back in the bowl and keep refrigerated until ready to use.

 

Place the blackberries in a baking dish, making sure to get all the collected juices.  Bake the berries in the oven for 10 minutes. Then remove the baking dish and set aside while you finish the topping. To the prepared topping mixture, add the boiling water. Mix together until it is all incorporated. Then drop spoonfuls of the batter over the berries, it will spread quite a bit when it bakes. Sprinkle the top of the batter with turbinado sugar and continue to bake for an additional 25-30 minutes, or until the topping is cooked through and golden brown.

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