Thursday, February 28, 2013

Grandma Rose's Blackberry Cobbler

Grandma Rose's Blackberry Cobbler

This is my Grandma Rose's famous recipe. Our family loves this mouth-watering dessert so much that when Kathy and had our baby girl we named her after Katie Rose after my Grandmother Margret Rose.  If this recipe gets around there may be many more Rosies in the world!

Fresh Berries at The Pike Street Farmer's Market, in Seattle.  I had my first bite of this wonderful Cobbler a few miles north of this location, in Mukilteo Washington.  You can use this versatile recipe with any fresh berries or fruit.  Thanks Grandma!

24 OZ Fresh blackberries
3/4 C Sugar
1-1/2 TBL Corn starch
Juice of 1/2 lemon

1 C Flour
3/4 C Sugar
1/2 TSP Salt
1/2 TSP Baking powder
1 Large egg
1 Stick sweet butter, melted

1. Preheat oven to 375∫.

2. In a small saucepan, bring 1 cup of water to a low boil. Place 6 ounces of blackberries and lemon juice in a blender and puree. Add to the saucepan and simmer for 3 minutes. Remove from heat.

3. Put remaining berries in a bowl and carefully mix in cornstarch and sugar, trying not to break up berries. Carefully fold in the warm berry mixture. Spoon mixture into an 8x8-inch baking dish or pie pan.

4. In a separate bowl, mix together flour, sugar, salt, and baking powder. Add egg and mix until crumbly. Sprinkle topping over blackberry mixture and drizzle with melted butter.

5. Bake for at 375∫. for 45 minutes or until topping is a deep, golden brown. Serve with vanilla ice cream and good coffee.
Makes 8 to 10 servings.

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