Recipe: Swans Down Blackberry Cobbler

SWANS DOWN BLACKBERRY COBBLER

FOR THE FILLING:
3 cups fresh blackberries
3/4 cup plus 2 tablespoons water, divided use
1/4 to 1/2 cup sugar
1 tablespoon cornstarch
Butter or margarine
Ground cinnamon

FOR THE DOUGH:
1 cup sifted Swans Down Cake Flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/3 cup milk

Vanilla ice cream or whipped cream (for serving)

Preheat oven to 400 degrees F.

TO MAKE THE FILLING:
In a saucepan heat berries with 3/4 cup water and 1/4 to 1/2 cup sugar.

In a small bowl whisk together cornstarch and remaining 2 tablespoons water until cornstarch is dissolved and add to berry mixture. Bring mixture to a boil and boil 1 minute. Pour mixture into a 2-quart baking dish. Dot with butter or margarine and sprinkle with cinnamon.

TO TOP AND BAKE:
In a large bowl sift together flour, sugar, baking powder, and salt and with a pastry blender or two knives blend in shortening until mixture resembles coarse meal. Add milk, stirring until combined well.

On a lightly floured surface with floured hands pat dough out until 1/2-inch thick. Top berries in pan with dough and prick top to vent or drop dough by teaspoonful over berries.

Bake cobbler 20 minutes.

Serve cobbler warm with ice cream or whipped cream.

Source: Recipe booklet: Celebrate the Seasons with Swans Down (Swans Down Cake Flour)