BLACKBERRY COBBLER1 cup plus 1 tablespoon granulated sugar, divided use* 1 tablespoon cornstarch 1 cup water 4 cups fresh blackberries Butter Ground cinnamon 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons vegetable shortening or butter 1/2 cup milk Preheat oven to 400 degrees. In a saucepan, mix 1 cup sugar and cornstarch. Gradually stir in water and berries. Bring to a boil and boil 1 minute, stirring constantly. Pour into 1 1/2-quart baking dish and dot with butter. Sprinkle with cinnamon. Combine flour, 1 tablespoon sugar, baking powder and salt in a bowl. Cut in shortening and blend with a pastry blender or your fingers until mixture has the texture of meal. Stir in milk. Drop batter by spoonfuls onto the hot berries. Bake 25 to 30 minutes. Serve warm. *Blackberries vary in sweetness. Taste the berry mixture once it's cooked and add more sugar, if needed. Makes 6 to 8 servings Adapted from source: The Betty Crocker Cookbook
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