Berry cobbler features a crisp top, soft bottom


June 14, 2000|By Ellen Hawks | Ellen Hawks,SUN STAFF

Vivian M. Schimbery of Baltimore requested a Blackberry Cobbler recipe, which she said appeared in a Time-Life series of cookbooks. She said the recipe called for putting washed berries in a casserole dish and covering them with a batter.

"It baked up rather caky with the sweet berries at the bottom," she wrote.

"I lost my copy and can no longer find that series of cookbooks in the library."

An unsigned response was the choice of tester Laura Reiley. It included a note that the recipe is also good with fresh peaches and blueberries.

Blackberry Cobbler

Serves 6-8

2 1/2 to 3 cups blackberries

2 tablespoons flour

1/2 cup sugar

1/4 cup butter or margarine

3/4 cup sugar

1 egg

1/2 cup milk

2 scant cups flour

1 3/4 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons sugar, for topping cinnamon, for topping

Mix berries with 2 tablespoons flour and 1/2 cup sugar. Toss gently and place in bottom of 8 1/2 -inch baking dish. Set aside. In a medium mixing bowl, cream butter and sugar. Add egg. Mix in milk and flour, baking powder and salt. Spoon mixture over top of berries. Combine 2 tablespoons sugar and a little cinnamon, to taste, and sprinkle over the top. Bake 40 to 45 minutes in preheated 375-degree oven.

Serve warm with whipped cream or ice cream.

Tester Reiley's comments: "It's a real old-timey cobbler, with dark, oozing berries underneath a caky layer. The top is crisp, flavored with cinnamon sugar, and the bottom is soft with berry juice. It is best when eaten warm, and it reheats nicely in the oven. The dough is thick and difficult to spread without breaking the blackberries, so work carefully."

Recipe requests

James McSherry of Frederick wrote that "some years ago, my wife and son and I attended the World's Fair in Vancouver and while there enjoyed a salmon sandwich made with bannock bread. Not only was the fish delightful, but the bread was supreme. I've searched numerous books and found a recipe, but the result I got, following the formula carefully, was not up to the memory of the bread in Vancouver. If you could find an authentic recipe, I'd be much obliged."

Mildred McGuigan of Murrysville, Pa., writes that she would appreciate a recipe "for old-fashioned, rolled-out oatmeal cookies," which she had when growing up. "I remember they contained brown sugar, eggs, shortening and dry ingredients. The dough was chilled, then rolled out using a biscuit cutter to cut them. They were very, very crisp."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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