Blackberry Cobbler
(apples can be substituted instead)
INGREDIENTS
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
DIRECTIONS
In a 10-in. round or oval baking dish, melt 1/2 cup butter;
set aside. In a saucepan, heat sugar and water until sugar
melts; set aside. Place flour in a mixing bowl; cut in
remaining butter until fine crumbs form. Add milk, stirring
with a fork until dough leaves sides of bowl. Turn out onto
a floured surface; knead three or four times. Roll out to
an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries
over dough; sprinkle with cinnamon. Roll up, jelly-roll
style. Cut into 1/4-in. thick slices. Carefully lay slices in
baking dish over butter. Pour sugar syrup around slices
(syrup will be absorbed).
Bake at 350 degrees F for 45 minutes. Sprinkle sugar
over top and bake 15 minutes more. Serve warm or cold.
(*If self-rising flour is not available, use 1-1/2 cups
all-purpose flour plus 1/4 teaspoon salt and 2-1/4
teaspoons baking powder.)
(apples can be substituted instead)
INGREDIENTS
1 cup butter or margarine, divided
1 cup sugar
1 cup water
1 1/2 cups self-rising flour*
1/3 cup milk, room temperature
2 cups fresh or frozen blackberries
1/2 teaspoon ground cinnamon
2 tablespoons sugar
DIRECTIONS
In a 10-in. round or oval baking dish, melt 1/2 cup butter;
set aside. In a saucepan, heat sugar and water until sugar
melts; set aside. Place flour in a mixing bowl; cut in
remaining butter until fine crumbs form. Add milk, stirring
with a fork until dough leaves sides of bowl. Turn out onto
a floured surface; knead three or four times. Roll out to
an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries
over dough; sprinkle with cinnamon. Roll up, jelly-roll
style. Cut into 1/4-in. thick slices. Carefully lay slices in
baking dish over butter. Pour sugar syrup around slices
(syrup will be absorbed).
Bake at 350 degrees F for 45 minutes. Sprinkle sugar
over top and bake 15 minutes more. Serve warm or cold.
(*If self-rising flour is not available, use 1-1/2 cups
all-purpose flour plus 1/4 teaspoon salt and 2-1/4
teaspoons baking powder.)
