Marionberry Cobbler

Recipe Ingredients

		Filling
6 cups	1422ml	Marionberries
1 teaspoon	5ml	Lemon zest
1 1/2 cups	297g / 10oz	Granulated sugar
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
1 teaspoon	5ml	Cinnamon
1 1/2 tablespoons	22ml	Cornstarch
1 tablespoon	15ml	Dark rum
		Biscuit Topping
5 tablespoons	75ml	Cold unsalted butter
1 cup	62g / 2.2oz	All purpose flour
2 tablespoons	30ml	Yellow cornmeal
2 tablespoons	30ml	Sugar
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Milk
1/2 teaspoon	2.5ml	Vanilla
		Accompaniment
		Vanilla ice cream

Recipe Instructions

Preheat the oven to 375 degrees. Butter a shallow 2-quart baking dish.

In a bowl toss the berries with the remaining filling ingredients and spread evenly in the baking dish.

Make the topping: Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.

Drop topping by rounded tablespoons onto berry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.

Serve cobbler warm with ice cream.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9161)

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