Blackberry Cobbler Recipe
Ingredients
| Blackberries | 6 Cup (16 tbs), pounded | |
| Sugar | 1 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Grated rind of 1 lemon | ||
| 2 tablespoons sugar mixed with % teaspoon grated nutmeg | ||
| Flour | 2 Cup (16 tbs) (For the topping) | |
| Sugar | 1 Cup (16 tbs) (For the topping) | |
| Baking powder | 1 Tablespoon (For the topping) | |
| Salt | 1/8 Teaspoon (For the topping) | |
| Milk | 1 Cup (16 tbs) (For the topping) | |
| Butter | 1/2 Cup (16 tbs), melted (For the topping) | |
Directions
Preheat the oven to 350°F.
In a bowl, combine the black berries, sugar, flour, and lemon rind.
Stir gently to blend.
Transfer to a 2-quart baking dish.
For the topping sift the flour, sugar, baking powder, and salt into a large bowl.
Set aside.
In a large measure, combine the milk and butter.
Gradually stir the milk mixture into the dry ingredients and stir until the batter is just smooth.
Spoon the batter over the berries, spreading to the edges.
Sprinkle the surface with the sugar-nutmeg mixture.
Bake until the batter topping is set and lightly browned, about 50 minutes.
Serve hot.
In a bowl, combine the black berries, sugar, flour, and lemon rind.
Stir gently to blend.
Transfer to a 2-quart baking dish.
For the topping sift the flour, sugar, baking powder, and salt into a large bowl.
Set aside.
In a large measure, combine the milk and butter.
Gradually stir the milk mixture into the dry ingredients and stir until the batter is just smooth.
Spoon the batter over the berries, spreading to the edges.
Sprinkle the surface with the sugar-nutmeg mixture.
Bake until the batter topping is set and lightly browned, about 50 minutes.
Serve hot.
Chef
