5 c Blackberries
1 c Butter; softened
1 1/2 c Sugar
2 ts Vanilla
1 c Milk
2 tb Lemon juice
2 c A-P flour; sifted
1/4 ts Salt
2 ts Baking powder
1 c Sugar
2 tb Corn starch
3/4 c Water; boiling
Whipped cream; for garnish
Also titled Old Fashion Blackberry Cobbler.
Set oven @ 375°F/190°C.
Lightly spray a 9x13" baking pan with cooking spray. In a large
bowl, cream the butter, 1-1/2 cups sugar, vanilla, lemon juice,
milk, and salt until well blended.
Stir in flour until just blended. Spoon blackberries into bottom of
pan. Pour or spoon batter over berries. With a rubber spatula
gently spread batter to cover berries.
In another bowl whisk together remaining sugar and the corn starch.
Sprinkle evenly over top of batter. Pour boiling water over corn
starch mix, evenly. Gently stir it up a bit. Bake for 40 minutes or
until top is crispy looking, (don't worry, the inside will be nice
and soft.)
Top the servings of cobbler with whipped cream.
UDD Note: I use Reddi-Whip from a can
Recipe from my Grandmother, Helen Moore who got it from
from her grandmother, Emma McCarver.
