May 17, 2012
I love any dessert that has berries baked under a crust, any crust.
I have made crusts with oats, nuts, biscuit mix and dabs of cookie dough.
This time I am making a crust with my hi-maize cornmeal.
Easy, juicy, sweet, tart, crunchy and warm. Oh baby, it just doesn't get any better than that for me. Stop the presses, this post is done!!
I now need some private time with my dessert.
Cobble Topped Blackberries
* 4 cups fresh blackberries
* 3/4 cup light brown sugar, divided
* 1 teaspoon self-rising flour, plus 1/2 cup
* 2 tablespoons butter, plus 1 cup
* 2/3 cup stone-ground cornmeal (white or yellow)
* Pinch salt
Preheat the oven to 375 degrees F.
Combine the blackberries, 1/4 cup sugar and 1 teaspoon of flour in a mixing bowl.
Allow it to sit until the berries begin to soften and juices flow, about 3 to 5 minutes. Meanwhile, grease 6 (8-ounce) ramekins using 2 tablespoons butter and arrange them on a baking sheet.
Divide the berries among the ramekins.
Cut 1 cup of butter into cubes and freeze.
In a bowl, combine the remaining 1/2 cup sugar, remaining 1/2 cup of flour,
the cornmeal and the salt.
Cut in the butter with a fork to make a pea-like texture and sprinkle it on top of
the berries in the ramekins. Bake until the berries bubble and the topping is
baked to a light golden color, approximately 25 to 30 minutes.