Himalayan Blackberry Cobbler
Himalayan blackberries (Rubus armeniacus) are the scourge of Gortex-clad denizens living on the western slopes of the Cascade Range. The thick overgrown brambles that locals love to hate yield a delectable fruit that turns even die-hard urbanites into avid berry pickers.
Himalayan Blackberry Cobbler
Ingredients
- 2 1/2 cups fresh blackberries
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 2 teaspoons baking powder
- 1 stick unsalted butter, melted
- Pinch cinnamon and sugar
- Ice cream (optional)
Time estimates
Prep time: 15 minutes
Total time: 45 minutes
Directions
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Preheat oven to 375 F
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In medium-sized bowl combine blackberries and sugar. Let stand for about 20 minutes at room temperature.
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In large bowl combine flour, salt, milk and baking powder. Stir in melted butter until well blended. Pour into baking pan, spreading evenly. Pour blackberry mixture on top.
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Bake 35 to 45 minutes until dough rises and crust is golden. Dust with cinnamon and sugar. Serve hot with ice cream.
Serves six to eight.
