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Enjoy this recipe from Suppers in a Snap.
Submitted by: Edith Beck from Elk Grove, CA
1/2 c. butter, sliced
3 c. fresh blackberries
1/4 c. plus 2 T. water, divided
1-1/4 c. sugar, divided
1/2 t. cinnamon
2 T. cornstarch
1 c. all-purpose flour
1-1/2 t. baking powder
1/4 t. salt
1 c. milk
Add butter to a 9"x9" baking pan. Place in oven at 400 degrees until melted. Meanwhile, in a small saucepan, combine blackberries, 1/4 cup water, 1/4 cup sugar and cinnamon. Simmer over medium heat, stirring gently. Stir together cornstarch and remaining water until pourable; stir into berry mixture and cook until thickened. Remove from heat. In a bowl, mix flour, remaining sugar, baking powder, salt and milk; stir until smooth. Add flour mixture to butter in baking pan; carefully add berry mixture. Bake at 400 degrees for 25 to 30 minutes, until bubbly and crust
is golden. Serves 4 to 6. | |
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Add butter to a 9"x9" baking pan. Place in oven at 400 degrees until melted. Meanwhile, in a small saucepan, combine blackberries, 1/4 cup water, 1/4 cup sugar and cinnamon. Simmer over medium heat, stirring gently. Stir together cornstarch and remaining water until pourable; stir into berry mixture and cook until thickened. Remove from heat. In a bowl, mix flour, remaining sugar, baking powder, salt and milk; stir until smooth. Add flour mixture to butter in baking pan; carefully add berry mixture. Bake at 400 degrees for 25 to 30 minutes, until bubbly and crust
is golden. Serves 4 to 6. |
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