Marionberry Cobbler
Recipe adapted from Gourmet MagazineShow: Cooking
LiveEpisode: American Regional Specialties Filling:
6 cups marionberries
1 teaspoon lemon zest
1 1/2 cups granulated sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1 1/2 tablespoons cornstarch
1 tablespoon dark rum
Biscuit topping:
5 tablespoons cold unsalted butter
1 cup all purpose flour
2 tablespoons yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
Accompaniment:
Vanilla ice cream
Preheat the oven to 375 degrees. Butter a shallow 2 quart baking dish.
In a bowl toss the berries with the remaining filling ingredients and
spread evenly in the baking dish.
Make the topping: Cut butter into pieces. In a bowl with a pastry
blender or in a food processor blend or pulse together flour, cornmeal,
sugar, baking powder, salt, and butter until mixture resembles coarse
meal. If using a food processor transfer mixture to a bowl. Add milk and
vanilla and stir until mixture forms a dough.
Drop topping by rounded tablespoons onto berry filling (do not
completely cover it) and bake in middle of oven 40 minutes, or until
topping is golden and cooked through. Transfer cobbler to a rack to cool
slightly.
Serve cobbler warm with ice cream.
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 40 minutes
Yield: 8 servings
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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