MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry Corn Cobbler
Categories: Pies, Pastry, Fruits, Vegetables
Yield: 8 Servings

4 tb (60 g) very cold unsalted
- butter; in cubes, more for
- greasing pan
2 lb (905 g) fresh, ripe
- blackberries; lightly
- mashed w/a potato masher
1 c (200 g) granulated sugar;
- more as needed
1 1/2 c (190 g) all-purpose flour
2 tb Fresh lemon juice
1 ts Kosher salt
2 lg Ears sweet yellow corn
1/3 c (50 g) fine ground yellow
- cornmeal
1 1/4 ts Baking powder
2 tb Heavy cream
4 ts Turbinado sugar; for
- sprinkling

Set the oven @ 375°F/190°C and grease the inside of a 9"
by 9" square casserole dish with butter.

In a medium bowl, toss the mashed blackberries with 1/3
cup granulated sugar, 1/4 cup flour, the lemon juice and
1/4 teaspoon salt. Taste and add additional sugar, if
necessary. Transfer the mixture to the baking dish in an
even layer and set aside.

Using a box grater, grate the corn over a bowl to
collect its meat and milk; discard the corn cobs or
reserve for another use. Transfer corn mixture to a
liquid measuring cup. (The grated corn mixture should
measure a healthy ¾ cup; if not, supplement with extra
corn, heavy cream or milk.) Set aside.

In a large bowl, whisk together the remaining 1 1/4 cups
flour, 1/3 cup granulated sugar with the cornmeal,
baking powder and ¾ teaspoon salt. Add the cubed butter,
separating the cubes and tossing them individually to
coat. Pressing the bits of butter between your thumb and
the side of your index finger, break up the butter into
the flour until evenly dispersed and butter pieces are
roughly the size of peas.

Slowly pour the grated corn over the flour mixture, and,
working gently with your hands, begin tossing everything
together until the ingredients form a cohesive dough.
Crumble the batter over the surface of the berries, and
using a pastry brush, brush the top generously with the
heavy cream. Sprinkle the batter evenly with the
turbinado sugar.

Place the baking dish on a sheet pan to catch any
potential overflow, transfer to the oven and bake until
the crust is golden and the blackberries are bubbling
and thick, 35 to 40 minutes.

Allow to cool at least 10 minutes before serving.

by Jerrelle Guy

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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