It’s blackberry season! This recipe is foolproof and always
yields perfectly scrumptious results. Enjoy!
Ingredients
1 cup all-purpose flour
1 1/2 cups white sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon fresh lemon juice
4 cups blackberries, rinsed and drained
1 1/2 cups white sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon fresh lemon juice
4 cups blackberries, rinsed and drained
Preparation
Preheat oven to 400ยบ F
Mix the flour, 1/2 cup sugar, baking powder, salt, and cinnamon in a large bowl. Cut in butter and blend together with your hands. Stir in 1/4 cup boiling water until mixture is evenly moist.
In a separate bowl, dissolve the cornstarch in 1/4 cup cold water. Mix in the remaining 1 cup of sugar, lemon juice, and blackberries. Transfer to stockpot and bring to a boil, stirring frequently.
Transfer blackberry mix into baking dish (I used my Le Creuset 10" x 7" heritage baker) while still boiling. Spoon dough on top of mix.
Bake 25 minutes in the preheated oven, until dough is golden brown.
Transfer blackberry mix into baking dish (I used my Le Creuset 10" x 7" heritage baker) while still boiling. Spoon dough on top of mix.
Bake 25 minutes in the preheated oven, until dough is golden brown.
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