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14 Post subject: Blackberry Cobbler  PostPosted: Jul 24, 2006 - 08:56 PM

Sergeant Major
Yield: 6 servings

For filling:

1 cup granulated sugar

2 tablespoons arrowroot powder or cornstarch

6 1/2 cups blackberries (see note)

1/2 teaspoon finely grated lemon zest (colored portion of peel)

1 to 2 tablespoons fresh lemon juice

For dough:

1 1/4 cups all-purpose flour

2 teaspoons granulated sugar, plus more for sprinkling

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons ( 3/4 stick) cold unsalted butter, cut into bits

7 to 9 tablespoons buttermilk, plus more for brushing on dough

To prepare filling: Preheat oven to 425 degrees. Stir together sugar
and arrowroot powder or cornstarch in a 2 1/2-quart nonreactive round casserole
or Dutch oven. Gently but thoroughly stir in the berries, lemon zest and lemon
juice to taste.

To prepare dough: In a large bowl, stir together flour, sugar,
baking powder, baking soda and salt. Add butter. Using a pastry blender, forks
or your fingertips, cut in the butter until the mixture resembles moderately
fine meal. Add 7 tablespoons buttermilk, mixing with a fork until evenly
incorporated. If the dough looks dry and crumbly, mix in a little more
buttermilk. Knead lightly with greased hands until the dough just holds
together. If it seems too wet, work in a little flour; if too dry, work in more

Very lightly dust a 12-inch square of baking parchment or waxed paper with
flour. Turn out the dough onto the paper. Very lightly dust the top of the
dough and your fingertips with flour. Shape dough into a 6-inch disk. Sprinkle
with a little more flour. Top the dough with a second sheet of paper. Press
down on the dough, and then roll out into a round slightly smaller than the
diameter of the casserole. Peel off the top sheet of paper.

Center dough, paper side up, on the filling. Peel off the remaining paper.
Using a pastry brush or paper towel dipped in buttermilk, brush the top. If
desired, sprinkle with sugar. Using a greased paring knife, cut large,
decorative slashes for steam vents in the top.

Bake 10 minutes on center oven rack. Reduce heat to 400 degrees; bake 30 to 40
minutes or until top is browned and a toothpick inserted in the center of the
dough comes out clean. Transfer to a wire rack. Let cool at least 30 minutes.
Serve with scoops of ice cream, if desired.

Cobbler will keep, covered, at room temperature 24 hours or refrigerated 2 to 3
days longer. Let come to room temperature or warm in a low oven to before

Per serving: 427 calories; 12.5g fat (26 percent calories from fat);
7g saturated fat; 31mg cholesterol; 5.5g protein; 73g carbohydrate; 43g sugar;
9g fiber; 298mg sodium; 107mg calcium; 319mg potassium.

Note: You can substitute up to 2 cups peeled, cored and diced ( 1/3-inch)
tart, flavorful apples for an equal amount of the blackberries.


Cook, or be cooked. Have a nice day. Smile
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