Thursday, February 28, 2013

blackberry cobbler~


½ cup sugar
1 Tbsp. cornstarch
½ tsp. ground cardamom
½ tsp. salt
3 cups fresh blackberries
1 Tbsp. lemon juice

Cake Topping

2 cup cake flour
¾ cup sugar
1 Tbsp. baking powder
½ teaspoon salt
½ cup butter, melted
¾ cup milk
2 eggs
1 cup chopped pecans

Pre-heat oven to 375°F. Gently toss all the filling ingredients together. Divide among six ½ pint mason jars*. Place jars on a foil lined baking pan. Bake for 25 minutes, until the filling begin to bubble.

While the berries are baking, prepare the cake topping. Whisk together the dry ingredients; set aside. Whisk together the butter, milk and eggs. Pour wet ingredients into the flour mixture and stir to combine.

Remove the berries from the oven and prepare to assemble and bake the cobbler. Add a dollop (about 2-3 Tbsp.) of the batter on top of the hot blackberries. Sprinkle pecans on top of the batter in each jar. Bake until the filling is bubblly and the cake topping is golden brown and cooked through, 20-25 minutes.

Cool on a wire rack. Eat as is, or carefully push the cake topping in the jar and place the lids on the jar(s). Serves 6.

Wednesday, February 27, 2013

Monday, February 25, 2013