Berries for Health: Blackberry Cobbler

| August/September 2010

  • Photo by Howard Lee Puckett

Any summer berry (or a combination of berries) works for this easy dessert. Serves 4 to 6.

• 1⁄2 cup sugar
• 1 tablespoon cornstarch
• 4 cups fresh or frozen blackberries, partially thawed
• 1 teaspoon lemon juice
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup all-purpose flour
• 1⁄2 cup whole wheat flour
• 1 tablespoon sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2 tablespoons butter
• 1⁄2 cup buttermilk
• 1 to 2 tablespoons milk, as needed
• 1 tablespoon brown sugar
• Vanilla ice cream
• Mint sprigs, for garnish

1. Combine sugar and cornstarch in a heavy saucepan. Stir in blackberries and next 4 ingredients; bring to a boil over medium-high heat, stirring constantly. Boil 1 minute, stirring constantly. Pour into an 8-inch-square baking dish.

2. Pulse all-purpose flour and next 4 ingredients in a food processor 3 or 4 times or until combined. Add butter, and pulse 5 or 6 times. With processor running, gradually add buttermilk; process just until blended. Add milk, if necessary, to make dough moist, but not wet.

3. Drop batter by heaping tablespoons onto the berry mixture (about 9 dollops). Sprinkle cobbler with brown sugar.

4. Bake at 400 degrees for 25 minutes or until the cobbler is golden-brown. Serve warm with ice cream and garnish with mint sprigs.



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