DEAR SOS: Help! A few years back the L.A. Times printed a recipe for blackberry cobbler. It was very simple, and the biscuit topping called for half-and-half.
DEAR STEFFANIE: This recipe is from a story by Schuyler Ingle that ran in June of 1993. A variety of summer berries could be used in place of blackberries.
Active Work Time: 10 minutes * Total Preparation Time: 40 minutes
4 cups blackberries
3/4 cup plus 2 tablespoons sugar, divided
1 1/2 cups flour
2 teaspoons baking powder
1/3 cup butter, diced
1 cup half-and-half
Heat the oven to 425 degrees.
Place the blackberries in a deep-dish pie plate (at least 3 inches deep). A deep pie dish will prevent the berry juices from overflowing in the oven. Sprinkle the berries with 1/2 cup of the sugar.
Combine the flour, baking powder and 1/4 cup of the sugar in a bowl. With your fingertips, blend in the butter completely. Stir in the half-and-half, being careful not to over-mix. Spoon the topping over the berries, not quite covering completely. Sprinkle with the remaining 2 tablespoons of sugar.
Bake until golden brown on top, 30 minutes. Cool the cobbler on a wire rack.
4 to 6 servings. Each of 6 servings: 419 calories; 272 mg sodium; 42 mg cholesterol; 15 grams fat; 9 grams saturated fat; 67 grams carbohydrates; 5 grams protein; 6.13 grams fiber.