Memes Blackberry Cobbler

  1. Preheat the oven to 350F.
  2. Melt the butter in a large cast-iron skillet or ovenproof baking dish in the oven, 5 to 7 minutes.
  3. Place the blackberries in a large bowl.
  4. Using a potato masher, mash them to release some of the juices.
  5. If the berries are tart, sprinkle over some of the sugar.
  6. To make the batter, in another bowl, whisk together the flour, baking powder, and salt.
  7. Add the 1 cup sugar, milk, and vanilla extract, and stir until evenly blended.
  8. Remove the skillet from the oven and add the melted butter to the batter; stir to combine.
  9. Pour the batter all at once into the skillet, then add the blackberries and juices to the center of the batter.
  10. Bake until the top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour.
  11. Serve, hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.
  12. Butter is simply over-whipped cream.
  13. In cream, the fat floats around in a water suspension.
  14. When the cream is whipped, the fat coagulates and the remaining liquid is buttermilk (see page 57).
  15. Whereas cream is an oil-in-water emulsion, after churning, the butter is a water-in-oil emulsion.
  16. This emulsion, butter, is a complex combination of milk fat, milk solids, and water.
  17. American butter contains at least 80 percent milk fat; some European or European-style butters contain between 82 and 88 percent milk fat.
  18. For simplicity and consistency of product, I use Land o Lakes unsalted butter in my recipes, preferring unsalted to salted, because you can always add salt, but you cannot take it out.

butter, fresh blackberries, sugar, flour, baking powder, salt, milk, vanilla, cream

Taken from www.epicurious.com/recipes/food/views/meme-s-blackberry-cobbler-380453 (may not work)

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