Blackberry Cobbler
A Martha Stewart blackberry cobbler with a biscuit topping baked over sweetened berries.
🍳 Cook: 60 min
Ingredients
| 6 cups | 1.4 l | blackberries |
| 3 tbsp | 45 ml | corn starch |
| 1/4 tsp | 1.3 ml | cinnamon |
| 100 g | cold butter, cut into cubes | |
| 1/2 cup | 120 ml | sugar |
| 1 1/2 cups | 360 ml | flour |
| 2 tsp | 10 ml | baking powder |
| 1/2 tsp | 2.5 ml | salt |
| 1 cup | 240 ml | cream (3/4 for the dough, 1/4 for brushing) |
| — | sugar for sprinkling |
Instructions
By Martha Stewart.
- Mix the butter, flour, baking powder and salt and stir. Pour in 3/4 cup of the cream and knead the crumbly biscuit dough. The dough is ready when it is crumbly.
- Knead a little more on a floured surface and cut into 9 biscuits. It should be about two fingers thick.
- For the filling, combine 6 cups of ripe blackberries, 3 tbsp corn starch, the sugar and 1/4 tsp cinnamon.
- In a paper-lined 20x20cm square tin place the blackberry mixture and arrange the biscuits on top. Brush the biscuits with the remaining cream (1/4 cup) and sprinkle them with crystal sugar.
- Bake for between 50 and 70 minutes in a preheated oven at 150°C.