Memorial Day 2019 is almost upon us and the weather here in NY is supposed to be beautiful and we can enjoy a wonderful 3 day weekend. This particular holiday is always celebrated on the last Monday of May to honor the men and women who have died while serving in the military. So let’s spend some time this weekend to memorialize the veterans who made the ultimate sacrifice for this wonderful country of ours.
It’s a most perfect time to pick up some of these beautiful blackberries and what better time than to make this delicious cobbler. Go grab some of these black beauties and make this cobbler this weekend and look like a professional baker! Absolutely the most delicious and served alongside some Vanilla Ice Cream this is just perfection on a plate. This is really easy and I promise that it will get rave reviews.
Enjoy the unofficial start of the summer season! We finally made it.
1 pound or about 3 1/2 – 4 cups blackberries , cleaned , rinsed and dried
1 tablespoon arrowroot or cornstarch
2 tablespoons fresh lemon juice
1 cup all-purpose flour
3/4 cup sugar, I use regular granulated sugar for cobbler inside and on top I use turbinado sugar. 1/2 cup granulated sugar for inside cobbler and 1/4 cup turbinado
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk or you can use low-fat buttermilk
3 tablespoons unsalted butter, melted
3/4 cup boiling water
Preheat the oven to 350 degrees.
In a bowl I place the clean blackberries that I’ve washed and dried. I sprinkle them with the arrowroot and lemon juice and mix gently Set aside.
In a medium size bowl, I sift the flour, 1/2 cup sugar, baking powder and salt. Add the milk and butter. Stir until just combined, don’t over stir, it shouldn’t be smooth. Then by the moundful drop dough onto blackberries. I spread around a little bit but don’t completely cover the top of berries. ( see photo) the dough will spread a little once it’s baked.
Pour boiling water over the dough and fruit before you bake it. Sprinkle top with 1/4 turbinado sugar or regular sugar. Raw sugar or turbinado sugar makes it a little crunchier topping. I prefer it to regular sugar for a topping.
*if you are preparing in advance which is what I did today. Prepare up till the boiling water and sugar part. Refrigerate for up to 2 days , bring to room temperature then pour boiling water and top with sugar and bake. I baked for app. 45 minutes till dough gets browned and crackly looking and blackberries are bubbling. ( see photos)
Happy Cooking and Happy Memorial Day from my kitchen to yours.