JERILYN'S BLACKBERRY COBBLER

Jerilyn's Blackberry Cobbler image

Provided by Susan Herrmann Loomis

Categories dessert

Time 1h

Yield Twelve servings

Number Of Ingredients 11

Ingredients

6 cups blackberries
1 1/4 cups sugar
1/3 cup cornstarch
2 cups all-purpose flour
1 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt, or to taste
1 cup milk
1/2 cup unsalted butter, melted
1/4 teaspoon nutmeg
1 cup heavy cream

Steps:

Preheat the oven to 350 degrees.
Rinse the berries very gently and place them in a bowl. Sprinkle with one cup of the sugar and let stand one hour at room temperature. Drain, reserving the juice.
In a saucepan, combine one-quarter cup of the sugar with the cornstarch and reserved berry juice, and cook, stirring, over medium heat until the mixture is thick, about four minutes. Cool slightly and stir into the berries.
Pour the berries into an oven-proof dish that measures 9 inches by 9 inches.
To make the topping, in a large bowl, combine the flour, one cup of sugar, the baking powder and salt. Add the milk and butter, and beat the mixture until smooth.
Spoon the topping over the berries, making sure to spread it to the edges of the dish to prevent any excess juice from boiling over. Sprinkle the topping lightly with nutmeg and the remaining sugar.
Bake the cobbler for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly. Remove the cobbler from the oven, cool slightly, and spoon it into serving dishes. Top with the heavy cream.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 5 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 304 milligrams, Sugar 44 grams, TransFat 0 grams