Blackberry Cobbler, 6/4/13

Tandra Watkins


Ashley's Restaurant @ The Capital Hotel



7 cups Fresh Blackberries

1 1/2 cups Sugar

1 tablespoon Lemon Juice

2 tablespoons Cornstarch



3 cups All Purpose Flour

1 1/2 cups Sugar

3 teaspoons Baking Powder

1 1/2 teaspoons Salt

1 1/4 cups Butter, cold and cut into cubes

1 1/2 cups boiling Water


Turbinado Sugar, (or sugar in the raw)


Preheat{} your oven to425F.


In a large bowl, combine together the blackberries, sugar,lemon juice and cornstarch. Set the bowl aside to allow the berries to maceratein the sugar and release some of their juices, about 10 minutes.


For the topping, in a large bowl add the flour, sugar,baking powder, and salt. Using a whisk, mix the ingredients together todistribute them evenly within the flour. Then put the flour mixture into a foodprocessor bowl, add the butter to the food processor and pulse the mixturetogether until it looks like coarse crumbs with small pea sized pieces ofbutter. Place the mixture back in the bowl and keep refrigerated until ready touse.


Place the blackberries in a baking dish, making sure to getall the collected juices.{} Bake theberries in the oven for 10 minutes. Then remove the baking dish and set asidewhile you finish the topping. To the prepared topping mixture, add the boilingwater. Mix together until it is all incorporated. Then drop spoonfuls of thebatter over the berries, it will spread quite a bit when it bakes. Sprinkle thetop of the batter with turbinado sugar and continue to bake for an additional25-30 minutes, or until the topping is cooked through and golden brown.