Monday, November 15, 2010

Blackberry-Apple Cobbler

Another recipe from my friend Ralph :)
Serves  up to 12
 
Blackberry Cobbler
 
4 pints blackberries
4 large Granny Smith apples, peeled, cored and thinly sliced
1/3 cup plus 2 Tbl granulated sugar, divided
1 1/2 cups all-purpose flour
2 tsp baking powder
good pinch of kosher salt
1 stick (8 Tbl) butter, cut into 1/2-inch cubes, room temp, plus more for buttering the pan
3/4 cup plus 2 Tbl heavy cream, divided
 
Preheat the oven to 375°F.  Generously butter a 9x13-inch casserole dish. 
 
In a large mixing bowl, toss the blackberries and sliced apples with 1/3 cup sugar.  Transfer to the buttered casserole dish.  Set aside. 
 
In a medium-sized mixing bowl, whisk to combine the flour, baking powder and pinch of salt.  Add the cubed, softened butter, and using a pastry blender, cut in into the flour mixture, working until the mixture resembles fine crumbs.  Add 3/4 cup cream and mix with a rubber spatula, to form a sticky dough.  Divide the dough into 12 egg-shaped balls. 
 
Arrange the dough balls evenly over the fruit in the casserole dish, in rows of 3 by 4.  Brush the surfaces of the dough with the remaining cream, then sprinkle with the remaining 2 Tbl sugar. 
  
Blackberry Cobbler, Just Before Going into the Oven
 
Bake for 40-50 minutes, until the crust is golden brown and the fruit is soft and juicy.  Let stand 15 minutes before serving.  Serve hot or at room temperature, preferably with vanilla ice cream.
 
Fresh Blackberries

 

SERVED AT THIS DINNER PARTY

RETURN TO RECIPE LIBRARY

RETURN TO SCRUMPTIOUS COMPANY HOMEPAGE