by Heather Harris Brady
I have to apologize for missing last Thursday’s post. I had everything ready to go, with no excuse other than sometimes I’m a flake. The fact I’ve been so consistent up to now amazes me! Anyway, I’ll make it up to you with three posts this week instead.
Fresh huge blackberries, the like of which I haven’t seen since a trip to Oregon many years ago, inspired me to make this rolled cobbler. They were a bit pricey, so I combined them with some red raspberries to stretch them out.
This recipe is based on one from West Coast Cooking by Helen Evans Brown, a cookbook from the days when she could write “make a rich shortcake dough”, give the ingredients and trust the cook to take it from there! I’ve made a few adjustments and given you a step-by-step. This dessert is easy and so delicious!
Fresh Blackberry Rolled Cobbler, Makes six generous servings
- 2 c. flour
- 2 t. baking powder
- 2 T. sugar
- 1/3 c. butter + 2 T.
- 1 egg
- 1/3 c. milk
- 2 T. cornstarch
- 1 pt. mixed berries
- Sugar for sprinkling
Preheat the oven to 400. Combine the flour, baking powder and sugar. Cut in the 1/3 c. butter.
Stir together the egg and the milk, then stir them into the flour mixture.
Knead quickly four-five times and roll out on a floured worksurface about 1/8” thick.
Spread the dough with the 2 T. butter and sprinkle it with sugar.
Cover the dough with the berries and sprinkle them with the cornstarch.
Roll up like a jellyroll, cut in half and put each half in a greased loaf/bread pan. Slash the top of each roll a few times to help it bake through.
Bake about 25 minutes or until dough is cooked through and berries are soft. Serve warm with vanilla ice cream or fresh cream.
One year ago: Cheese Burek