Recipe: Blackberry Cobbler

BLACKBERRY "COBBLER" MAGUIRE

1 stick (1/2 cup) unsalted butter, 1/2 stick cut into bits and chilled
1 cup water
1 cup plus 2 tablespoons sugar
1 1/2 cups self-rising cake flour
1/3 cup milk
1/2 teaspoon cinnamon
3 cups fresh or thawed frozen blackberries (about 1 pound)

Accompaniment if desired: vanilla ice cream

Preheat oven to 350 F.

In a 10-inch glass pie plate or baking dish melt 1/2 stick uncut butter in oven.

In a small saucepan combine water and 1 cup sugar and heat over moderate heat,
stirring occasionally, until sugar is completely dissolved.

In a food processor pulse together flour and remaining 1/2 stick cut-up butter until mixture
resembles fine meal. Add milk and pulse just until a dough forms. Turn dough out onto a
lightly floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle.
Sprinkle dough with cinnamon and scatter blackberries evenly over top. Beginning with a
long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will
come apart and be messy). Arrange slices, cut sides up, on melted butter in pie plate or
baking dish. Pour sugar syrup over slices, soaking dough, and bake cobbler in middle
of oven 45 minutes. Sprinkle remaining 2 tablespoons sugar over cobbler and bake 15
minutes more, or until golden.

Serve cobbler warm with ice cream.

Serves 6.

Gourmet
June 1996