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Wednesday, May 20, 2015

Mock Blackberry Cobbler


We picked blackberries today, but there weren't enough for my usual cobbler recipe. 
They say "Necessity is the mother of invention" so this is how we improvised! 

My daughter made the blackberry topping for the ice cream, 
and I made the shortbread to imitate the crunchy, crusty cobbler we so love. 

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Blackberry Topping: 
1 pint blackberries,    1 1/2 cups sugar,    1 teaspoon vanilla,    1 tablespoon corn starch, 
2 tablespoons lemon juice

Mix altogether and cook on medium heat till it comes to a rolling boil. Let cool and serve. 

Shortbread:
3 sticks butter, softened        3 cups all purpose flour,    1 cup self-rising flour,    1/2 cup sugar

Mix all ingredients together and press into an air-bake jelly-roll pan. Bake @ 375 about 20 minutes or until light golden color. Remove from oven and immediately cut into small squares with pizza cutter.



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