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Categories:
blackberries sugar brown sugar cornstarch dark rum lemon zest ground cinnamon flour stone ground yellow cornmeal baking powder baking soda ground cloves salt butter powdered sugar egg buttermilk
Viewed: 28 - Published at: 7 years agoIngredients
- 3 pints blackberries
- 1 12 cups sugar
- 14 cup firmly packed light brown sugar
- 1 12 tablespoons cornstarch
- 1 tablespoon dark rum or 1 tablespoon Bourbon
- 1 12 teaspoons finely grated lemon zest
- 1 teaspoon ground cinnamon
- 34 cup unsifted all-purpose flour
- 34 cup unsifted masa harina, preferably white
- 12 cup unsifted stone-ground yellow cornmeal
- 1 12 teaspoons baking powder
- 14 teaspoon baking soda
- 14 teaspoon ground cloves
- 14 teaspoon salt
- 5 tablespoons butter, at room temperature
- 34 cup powdered sugar
- 1 large egg
- 1 cup buttermilk
Method
- Preheat the oven to 400; butter a shallow 3-quart baking dish (should be no more than 2 inches deep); set aside.
- Blackberry mixture-mix all ingredients in a large nonreactive bowl; transfer to prepared baking dish.
- Topping-Sift the flour, masa harina, cornmeal, baking powder, baking soda, cloves, and salt into a large bowl; set aside.
- Cream the butter and powdered sugar in a large electric mixer bowl at medium speed for 1-2 minutes or until fluffy; beat in the egg.
- With the mixer at low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the flour and beating after each addition only enough to combine.
- Scoop the batter (it will be quite thick) into a pastry bag fitted with a 1/2-inch plain tip and pipe over the berries in a lattice pattern, spacing the rows 1 1/2 inches apart.
- Slide the cobbler onto the middle oven shelf and bake for 25-30 minutes or until bubbly and lightly browned.
- Serve hot, or if you prefer, cook the cobbler to room temperature before serving.
