Healthy Recipes
Blackberry Cobbler with a Lemon Shortbread Cap
Ingredients
- 3 bags 12oz, frozen blackberries
- ½ cup sugar
- 2 tablespoons cornstarch
- ¾ teaspoon ground allspice
- 1 tablespoon butter
Shortbread cap:
- ½ lb butter
- ½ cup confectioner’s sugar
- 1 egg, lightlt beaten
- ½ teaspoon vanilla extract
- zest from 1 lemon
- 1 cup all purpose flour
- 1 cup rice flour (or subsitute 1 cup all purpose flour)
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- cream the butter until fluffy
- add sugar slowly
- beat in egg
- add vanilla and lemon zest, mix well
- set aside
- next: sift together the 2 flours, baking powder and salt.
- add ½ dry ingredients to above mixture, mix well.
- add rest of dry ingredients, mix weel.
- form dough into a disc shape, wrap in plastic. chill for 30 minutes.
- preheat oven to 375. spray nonstick spray with butter on bottoms and sides of 4 1 cup souffle dishes.
- distribute berry mix evenly amoung the dishes (heap each one) dot with butter.
- bake about 15 minutes, untilthe berry mixture starts to bubble.
- remove from oven, let stand.
- on a lightly floured cutting board, rool out the dough to ½ thick. us a cookie cutter to cut pieces the size of the dish opening.
- place dough over berries. cut a vent hole in middle.
- return to oven cook about 15 – 20 minutes, until the shortbread cap is golden brown.
- remove from oven and let cool about 10 minutes.
Serving Suggestions
Serves 4
