3
Submitted by Artandkitchen
"With this recipes you can prepare 8-12 Blackberry cobblers cups (depending on the size) or a big blackberry upside-down cake."
photo by Artandkitchen 
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
8 cups or one cake
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ingredients
-
For the Filling
- 4 cups fresh blackberries
- 3⁄4 cup water
- 1 cup sugar (or better less if you use really sweet blackberries or other fruits)
- 3 tablespoons cornstarch (for cups 2 tablespoons are enough)
- 1 tablespoon butter
-
For the topping
- 1 cup whole wheat flour
- 2 tablespoons sugar (corresponds to 40 g, if you prefere use more)
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter, cut into small pieces
- 1⁄4 cup milk
- 2 tablespoons Amaretto (optional)
- 1 egg, lightly beaten
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directions
- Preheat the oven to 400 degrees.
- For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.
- For the filling: In pot heat 1/4 cup water with sugar (medium heat). When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.
- For the cups: Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.
- For the upside-down cake: Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.
Questions & Replies
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Reviews
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Think we just are not whole wheat people for sweets-am sure others will love this recipe. I did add more milk to topping-- but maybe European measurements are different than American? Thought the filling and timing were perfect. Sort of wonder if some of the sugar that is in the filling could be put into the topping instead of the filling?? Thanks for sharing awalde.
WiGal
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Your lovely photo got my attention and having just purchased some fresh blackberries I had to make this. The recipe was reduced to 2 servings and baked in individual ramekins. I used gluten free ingredients and left out the amaretto. These were served with a small scoop of vanilla ice cream.
PaulaG
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There was no way around it ~ By the time I went looking for fresh blackberries for this recipe I couldn't find 'em so used some that I'd frozen to use in smoothies, & that worked well enough, I thought! Made this as an upside-down cake to share with a neighbor couple & it was a huge success! Absolutely wonderful! The recipe was easy & the cake was outstanding ~ A great treat for the end of summer! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
Sydney Mike
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Tweaks
-
Think we just are not whole wheat people for sweets-am sure others will love this recipe. I did add more milk to topping-- but maybe European measurements are different than American? Thought the filling and timing were perfect. Sort of wonder if some of the sugar that is in the filling could be put into the topping instead of the filling?? Thanks for sharing awalde.
WiGal
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
- 24 Followers
- 148 Recipes
- 43 Tweaks
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.My main inspirations:Italy: my rootsSwitzerland: homelandGreece: adopted homelandTravelling: spices and dreamsHerbs and Bees: education in biologyColors and shapes: love eat with eyes as well
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