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Easy Blackberry Cobbler |
I found this recipe looking for Blackberry Cobbler and took it to a pot luck, untried. It was wonderful!
However, some of the folks at the pot-luck are allergic to wheat gluten and dairy, so I decided to try it with alternative ingredients in mind. For lacto-vegetarians, it has the added bonus of not even calling for
eggs.
| Original recipe: 1 cup sugar 1/3 cup butter 2 cups flour 2 tsp. baking powder 1 tsp. salt 1 cup milk |
Alternate method: 1 cup sugar 1/3 cup butter or margerine 1 cup rice flour 1 cup oat flour 2 tsp. baking powder 1/2 tsp. salt 1 cup soy milk or milk |
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2 cups blackberries 2 cups boiling water 1 cup sugar |
2 cups blackberries 2 cups boiling water 1 cup sugar |
Cream 1 cup of sugar with butter or margerine. Add flour(s), baking powder, salt and milk; mix well. Pour into a 12 x 8 x 2 inch baking pan. Pour the blackberries over the batter. Sprinkle the remaining 1 cup of sugar over the berries. Pour the boiling water over the top.
Bake at 350° for 50 minutes or until golden brown.
Serve plain or with cream.
Hint: the water may have a tendency to boil over the top of the pan. I placed a sheet of aluminum foil on a cookie sheet, bending the edges up slightly, with the cobbler pan centered over the foil. That way, I didn't get drippings on the bottom of the oven.
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