It's that time of the year ... Blackberries are ready! Remember ... blackberries are very perishable. Use them within a couple of days. Keep them cold and refrigerated. Store them in a single layer (a jellyroll pan works great). Do not wash them until you are ready to use them and wash them gently. Place them in a colander so the water can drain away as quickly as possible. Now that you know how to handle them let's cook a cobbler. This is a spectacular recipe for a Skillet Cobbler.~~~ Ingredients:
2 tablespoons of cornstarch
1/4 cup of cold water
1 1/2 cups of sugar
1 tablespoon of lemon juice
4 cups of blackberries, rinsed & drained
1 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
6 tablespoons of butter, cold, cut in small pieces
1/4 cup of boiling water
~~~ In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup of the sugar, lemon juice, and blackberries; combine gently. Transfer to a cast iron skillet, about 8-inches in diameter. In a bowl, combine the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil, stirring constantly. Drop spoonfuls of the dough carefully onto the boiling mixture and bake the cobbler on a baking sheet (line with foil to avoid a mess) in the middle of a preheated 400 degree F oven for 20-25 minutes or until the topping is golden. Serve warm. It doesn't get any better than this! ~ Chef ~
