Fall is here! If you were in Eureka Springs this past weekend, you would have had your heavy jacket on and carried your umbrella (just in case) and got to watching the trees start to really turn red in earnest. The heat’s been turned on and the fireplaces lit. So how ’bout a nice warm breakfast recipe to try? If you can’t get here, then try this at home:
Blackberry Biscuit Cobbler
3 cups all-purpose flour
4 tsp sugar
4 tsp baking powder
1 tsp salt
2 cups whipping cream
1 cup sugar
2 TB cornstarch
1/4 cup water
2-16 ounce packages of frozen or fresh berries (6 cups)
In a large bowl stir together flour, sugar, baking powder, salt and whipping cream with a fork until well combined. Set aside.
In a large saucepan combine 1 cup sugar, 2 TB cornstarch, and 1/4 cup water. Stir in 6 cups (two 16-ounce) packages) fresh or frozen blackberries (or raspberries or cherries). Cook and stir over medium heat until thickened and bubbly. Divide mixture amount eight (could stretch to 10) ramekins. Drop 1 or 2 mounds of batter on top of each.
Bake at 375 degrees for 25 to 30 minutes or until topping is golden brown and mixture is bubbly. Makes 8-10 servings.
This is a favorite among guests, so if you’d rather us make it, we’ll be happy to! Come see us!
Jeff and Nadara (Sam) Feldman – and Sophie, too!