Food recipes
Blackberry Cobbler
Blackberry Cobbler Ingredients: blackberries, raw sugars, granulated cornstarch lime juice, raw wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium alu...
Blackberry Cobbler
Ingredients:
blackberries, raw
sugars, granulated
cornstarch
lime juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
cream, sour, cultured
cream, fluid, heavy whipping
Directions:
Place blackberries in large bowl.
Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat.
Pour the mixture into a greased 9-inch square baking dish.
In large bowl, combine the flour, 2 T sugar, baking powder, salt and baking soda.
Cut in 5 T butter until crumbly.
Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
Roll out to fit top of baking dish.
Place pastry over filling.
Trim and seal edges; cut slits in top.
Melt remaining butter; brush over pastry.
Sprinkle with remaining sugar.
Bake, uncovered, at 375 degrees for 30 minutes.
Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.
Cool for 15 minutes before serving.
Note: If using frozen berries, do not thaw before assembling cobbler.
Ingredients:
blackberries, raw
sugars, granulated
cornstarch
lime juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
cream, sour, cultured
cream, fluid, heavy whipping
Directions:
Place blackberries in large bowl.
Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat.
Pour the mixture into a greased 9-inch square baking dish.
In large bowl, combine the flour, 2 T sugar, baking powder, salt and baking soda.
Cut in 5 T butter until crumbly.
Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
Roll out to fit top of baking dish.
Place pastry over filling.
Trim and seal edges; cut slits in top.
Melt remaining butter; brush over pastry.
Sprinkle with remaining sugar.
Bake, uncovered, at 375 degrees for 30 minutes.
Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.
Cool for 15 minutes before serving.
Note: If using frozen berries, do not thaw before assembling cobbler.