Blackberry "Cobbler" Maguire

Before we get started let me warn you this will look like the biggest mess you have ever seen when you start putting it together. Don't worry, my oven and yours come equipped with oven angels. They will fluff this mess back together and it will be beautiful. Trust me.

Blackberry "Cobbler" Maguire - Gourmet/June 1996

1 stick (1/2 cup) unsalted butter, 1/2 stick cut into bits and chilled
1 cup water
1 cup plus 2 tablespoons sugar
1 1/2 cups self-rising cake flour
1/3 cup milk
1/2 teaspoon cinnamon
3 cups fresh or frozen blackberries (about 1 pound)

Preheat oven to 375 degrees F.

In a 10-inch glass pie plate or baking dish (deep dish) melt 1/2 stick uncut butter in oven.

In a small saucepan combine water and 1 cup sugar and heat over moderate heat, stirring occasionally until sugar is completely dissolved.

In a food processor pulse together flour and remaining 1/2 stick cup-up butter until mixture resembles fine meal. Add milk and pulse just until dough forms. Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11-by9-inch rectangle. Sprinkle dough with cinnamon and scatter blackberries evenly over top. Beginning with a long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Yes, this is a mess, but remember the oven angels will fix it.) Arrange slices, cut side up, on melted butter in pie plate or baking dish. Pour syrup over slices, soaking dough, and bake "cobbler" in middle of oven for 45 minutes. Sprinkle remaining 2 tablespoons sugar over cobbler and bake 15 minutes more, or until golden brown. Serve warm with ice cream.

COOK'S NOTE: I can never find self-rising cake flour, so just add 2 teaspoons baking powder and 3/4 teaspoons salt to the 1 1/2 cups of regular cake flour.