That was the topic for last week’s photography challenge.
I stressed all week over what subject I was going to submit for the challenge. I have so many hobbies and passions in life, it was nearly impossible for me to choose!
Yet, yesterday, as I was shooting for today’s post, it suddenly dawned on me.
It’s not just food (although I lllooovvveee food).
It’s not just photography (although I am completely flipped-out-nuts over photography).
But, it’s trying new recipes that I really, really love. In fact…I would say I am passionate about it.
I spend nnnth number of minutes, hours and days…searching, searching, searching…for wonderful new recipes to try, so that I can share them with you.
Oh, and so that I can eat them too – let me be clear about that!
By the way, is nnnth a number? I think it is.
Anyway, let me introduce you to the recipe that helped me realize one of my true passions in life ~ all because of one easy and delicious syrup-y, sweet Blackberry Cobbler.
- 1 cup all-purpose flour
- 1 1/2 cups white sugar divided
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1/4 cup boiling water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blackberries rinsed and drained
- Preheat oven to 400 degrees F.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, cinnamon and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the boiling water and mix until evenly moist.
- In a saucepan, dissolve the cornstarch in cold water. Mix in the remaining 1 cup sugar, lemon juice and blackberries. Bring to a boil over medium to medium-high heat, stirring frequently until thoroughly mixed and all cornstarch has been completely dissolved. Pour mixture into an oven-safe baking dish.
- Drop the dough by spoonfuls onto the top of the berries.
- Bake 25 minutes in the preheated oven, until dough is golden brown.
Recipe adapted from All Recipes @ Blackberry Cobbler II
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