Blackberry Cobbler Recipe - Cooking Index
Blackberry Cobbler Recipe - Cooking Index
| 4 cups | 948ml | Blackberries |
| 3/4 cup | 148g / 5.2oz | Sugar - plus |
| 2 tablespoons | 30ml | Sugar - divided |
| 1 1/2 cups | 93g / 3.3oz | Flour |
| 2 teaspoons | 10ml | Baking powder |
| 1/3 cup | 65g / 2.3oz | Butter - diced |
| 1 cup | 237ml | Half-and-half |
Heat the oven to 425 degrees.
Place the blackberries in a deep-dish pie plate (at least 3 inches deep). A deep pie dish will prevent the berry juices from overflowing in the oven. Sprinkle the berries with 1/2 cup of the sugar.
Combine the flour, baking powder and 1/4 cup of the sugar in a bowl. With your fingertips, blend in the butter completely. Stir in the half-and-half, being careful not to over-mix. Spoon the topping over the berries, not quite covering completely. Sprinkle with the remaining 2 tablespoons of sugar.
Bake until golden brown on top, 30 minutes. Cool the cobbler on a wire rack.
This recipe yields 4 to 6 servings.
Each of 6 servings: 419 calories; 272 mg sodium; 42 mg cholesterol; 15 grams fat; 9 grams saturated fat; 67 grams carbohydrates; 5 grams protein; 6.13 grams fiber.
Source:
The Los Angeles Times, 08-14-2002
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