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| Picking berries in Calvert, TX |
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| Someone's berry basket never got full...l |
3 TB cornstarch
1/3 C cold water
1 3/4-2 C sugar
1 1/2 TB fresh lemon juice
6 C blackberries or blueberries (from three pints) picked over, rinsed and drained well
1 1/2 C all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
8 TB (1 stick) plus 1 TB cold unsalted butter, cut into bits
1/2 C boiling water
Put a rack in middle of oven and preheat oven to 400 degrees. Line a baking sheet with foil.
Stir together cornstarch and cold water in a large bowl until cornstarch is completley dissolved. Add 1 to 1 1/4 cups sugar, (depending on sweetness of berries) lemon juice, and berries and combine gently but thoroughly. Transfer berry mixture to a 10-inch well-seasoned cast-iron skillet or other ovenproof skillet (wrap handle in foil if necesary); set aside. ( I have also made this in a pie plate or other oven proof baking dish)
Combine flour, baking powder, salt, and remaining 3/4 C sugar in a food processor and pulse to blend (I have also just used my hands to blend). Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a medium bowl, add boiling water, and stir just until dough forms.
Bring blackberry mixture to a boil on top of stove, stirring. Carefully drop 8 large spoonfuls of dough onto fruit. (If not using cast iron skillet do not put on stovetop rather just place the 8 spoonfuls on top of fruit and bake). Set skillet on foil lined baking sheet and bake until topping is golden, 30 to 35 minutes. Cool slightly on a rack and serve warm, with vanilla ice cream.
Variations: recently I added 4 green figs chopped to about 4 C blackberries--so good! You can also split recipe in half.
Adapted from The Gourmet Cookbook
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| We ate some, baked some, and froze some! |
