Herewith:
Mrs. Goat Eggs' Blackberry Cobbler
Filling:
4 pints blackberries, freshly gathered by the entire family, preferably at dusk so you can see the first fireflies come out just as you're finishing up.
3/4 to to 1 cups white sugar, to taste
Our blackberries are wild relics of the 19th century which have probably been growing here untended since before the Civil War, and are considerably tarter than modern cultivars, so I use 1 cup of sugar. On the other hand, they have an incredibly complex flavor that I do not detect in purchased blackberries, even those at the Amish roadstands.
2 tablespoons cornstarch
2 tablespoons lemon juice
Biscuit topping:
Dry ingredients
10 oz. unbleached white flour; or about 2 cups, but it's really better to measure flour by weight than volume.
1/2 cup white sugar
1/4 cup yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix together all dry ingredients in a large bowl.
Wet ingredients
8 tablespoons unsalted butter (1 stick), melted
2/3 cup buttermilk
1 teaspoon vanilla extract
Mix together wet ingredients in a small bowl.
I don't usually have buttermilk on hand, but I always have a cannister of buttermilk powder. The powder works just fine in this recipe, and in that case you can mix the powder with the dry ingredients and add 2/3 cup water to the melted butter.
cinnamon sugar:
1 tablespoon white sugar
1/4 teaspoon ground cinnamon
Mix and set aside.
Place all filling ingredients in a 13 x 9 inch baking pan and mix gently. Bake at 375 deg. F for approximately 25 minutes, until filling is hot and bubbling at the edges.
One minute before the filling is done, add the wet ingredients to the dry ingredients, folding in with a spatula just until uniformly moist and there are no air pockets.
Take the hot filling from the oven, and increase the temperature to 425 deg. F. Pinch off uniform pieces of dough and place on top of filling, with about 1/2 inch space in between. Five rows of three biscuits works pretty well. Sprinkle each mound of dough with cinnamon sugar. Return to oven for 15 to 20 minutes, until biscuits are browned and crisp-looking. Cool for at least 30 minutes. If you are extra-crabby, serve warm with vanilla ice cream.
This recipe can be halved and prepared in an 8 by 8 baking pan, but why on earth would you want to do that?

