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Blackberry Cobbler
Chef Angela Hunter-Geiss

Serves 8 - 12

4 pounds            blackberries, ripe (7 cups)
1 Tablespoon      sugar; if needed
1½ Tablespoon   all-purpose flour
1-2 Tablespoons  butter, for buttering baking dish
1 recipe             cobbler topping/cream biscuits (recipe below)

Pre-heat the oven to 375 degrees. Butter the baking dish.

Taste the fruit and toss with the flour and, if needed, some or all of the sugar. Pile the fruit into a buttered baking dish.

Break off pieces of the dough and place on top of the prepared peaches, pressing slightly and flattening the dough. Cover the entire surface with the dough pieces to give a "cobbled" effect.

Bake 40 to 45 minutes (rotate once or twice while cooking for even browning) or until the cobbler topping is golden brown and the fruit is bubbling in the dish.

1½ cups            all-purpose flour
¼ teaspoon       salt
2 teaspoon        baking powder
4 teaspoon        sugar; optional
6 Tablespoon     cold unsalted butter; cut into small pieces (¾ stick)
¾ cup              heavy cream

Stir together in a large bowl: All-purpose flour, salt, sugar, baking powder.

Add the cold butter cubes, cutting the butter into the flour with your fingers or a pastry blender until they are the size of small peas.

Lightly stir in the heavy cream with a fork until the mixture just comes together. Knead lightly, sprinkling on more flour if necessary to form a smooth not sticky dough.


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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.