Blackberry Cobbler #2

1 c All purpose flour
1 c Light brown sugar
4 oz Unsalted butter; cut into pieces
1 1/2 ts Ground ginger
1 c Granola
4 tb Lemon juice
8 c Fresh blackberries; cleaned
1 c Sugar
3 tb Unsalted butter; cut into pieces

Combine the flour, sugar, 4 ounces of butter, and ginger together in a mixing bowl. Work until it forms a coarse meal consistency. Add the granola and mix until incorporated.

In a separate bowl, combine the blackberry, sugar and lemon juice and toss to coat evenly.

Place the blackberry mixture into individual ramekins and then dot with the remaining butter. Sprinkle each ramekin with the topping and bake in a 325 degree oven for approximately 30 minutes or until lightly brown.

8 c Blackberries
1 1/2 c Sugar
3 tb Cornstarch
2 tb Butter
1/2 ts Cinnamon
Pastry for double crust pie
1 tb Milk

Combine first 5 ingredients in a large saucepan. Cook over medium heat, stirring occasionally until thickened (5 to 10 minutes). Remove from heat and cool completely. Roll out half of pastry to fit 8-inch square baking dish. Place pastry in dish. Pour cooled blackberry mixture into pastry lined dish. Roll remaining pastry into 8-inch square. Cut into strips 1/2 inch wide. Arrange strips in lattice design over berry mixture. Seal edges. Brush pastry with milk. Sprinkle with more sugar. Bake at 375 degrees for 40 minutes or until golden. Serve with ice cream. Yield: 8 servings.

Blackberry Cobbler #4

2 tb Cornstarch
1 1/2 c Sugar
1 tb Lemon juice
4 c Blackberries, picked over, rinsed & drained well
1 c Flour
1 ts Baking powder
1/2 ts Salt
6 tb Unsalted butter, cold, cut into bits
Vanilla ice cream

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet.

In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.

Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.