Blackberry Cobbler under the dough lid

Blackberry Cobbler under the dough lid – a detailed recipe cooking. Photo of the dish:Kang Kim Time: 1 hour. 25 minutes Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Filling

• 6 tbsp. blackberry
• 1/4 Art. Sahara
• 1/4 Art. maple syrup
• 1 tsp vanilla extract
• 2 – 3 tbsp. l flour
• Bakeware Butter

Dough

• 1 and 1/3 Art. premium flour
• 1/3 Art. sugar, plus more for sprinkling
• 2 and 1/4 tsp baking powder
• 1/2 tsp salt
• 6 tbsp. l (90 gr.) Butter at room temperature
• 1 egg of category CO
• 1/2 tbsp. buttermilk

Recipes with similar ingredients: blackberry, maple syrup, vanilla extract, premium flour, eggs, yogurt

Recipe preparation:

1. Preheat the oven to 190 ° C and oil the baking dish. Make the filling: mix blackberry, sugar, maple syrup and vanilla in a medium bowl. If the berries are juicy, add flour. Shift to prepared baking dish.
2. Make topping: mix flour, sugar, baking powder and salt in a large bowl. Mash butter in flour with your hands, well mix, set aside. Mix egg, buttermilk and vanilla in a small a bowl; put in flour mixture and mix until smooth. Evenly spread the dough over the berries and sprinkle with sugar.
3. Place the pan on the wire rack in the oven and bake until until the top is golden brown and the filling is bubble about 40 minutes Cool slightly before serving. table. Recipe for homemade pie stuffed with nectarines and blueberries, thickened with starch under the lid of dough.