Photo by T. Mike Fletcher
Fruit
32 ounces frozen blackberries, thawed 1/3 cup blackberry juice 1 1/4 cups sugar 2 tablespoons cornstarch
Preheat the oven to 400 degrees. Spray an 8-inch square pan.
Pour the berries and juice into a saucepan. Combine the sugar and cornstarch, whisking well. Add to the fruit and bring to a boil, stirring constantly. Set aside while you make the cobbler dough.
Cobbler Dough
1 cup cake flour or 7/8 cup all-purpose flour* 1 1/4 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons butter, cold and cut into small pieces 6 to 7 tablespoons milk
In a medium size bowl, combine the flour, baking powder, salt and sugar. Whisk together. Cut the butter in with your fingers, two knives or a pastry cutter. Pour 6 tablespoons of the milk in a circle over the four mixture. Mix with a fork. It should be a little wet. If it is not, add the remainder of the milk.
*7/8 cup can be measured by removing 2 tablespoons of flour from 1 cup.
Assembly
Blackberry filling: Return to a boil 2 tablespoons butter, cold and cut into pieces Cobbler dough
Pour the hot filling into the prepared pan. Dot with the butter. Place small spoonfuls of dough on top of the filling. Place on a rimmed baking sheet. Bake for 25 to 30 minutes until the dough is browned and baked through.
Cool to lukewarm and serve with ice cream or half and half.
By Helen Fletcher, The Ardent Cook
