BLACKBERRY COBBLER WITH VANILLA ICE CREAM
Getting sweet on summer with today’s Heel’s Kitchen. Tracy shows you how to make a perfectly warm and bubbly Blackberry Cobbler that pairs perfectly with a scoop of vanilla ice cream
- 3 cups fresh blackberries
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cornstarch
- 1 cup cold water
- 1-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup milk
- vanilla ice cream, optional
In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until mixture comes to a boil. Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a greased 8-in. square baking dish.
For topping, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs. Stir in milk just until moistened. Drop by spoonfuls into hot berry mixture.
Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm, with whipped topping or ice cream.