Ripe and Ripening Blackberries Thorn Free Variety, Rubus, North America
Ripe and Ripening Blackberries Thorn Free Variety, Rubus,
North America
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Cavagnaro, David
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Apple, Fig, and Blackberry Cobbler



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Nicole Etienne
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Apple, Fig, and Blackberry Cobbler

The New Basics Cookbook
by Julee Rosso and Sheila Lukins,
1989, Harry N. Abrams, Inc.


"Luxurious ripe figs and deep purple blackberries catch
the last of Indian summer and combine with autumn’s
crisp-tasting apples for a tasty cobbler.”

6 fresh figs, halved (about 1 1/2 cups)
6 apples (McIntosh, Granny Smith,
or Golden Delicious), peeled, cored,
and cut into 1/4-inch-thick wedges
1 pint blackberries, lightly rinsed
and drained
1/2 cup plus 3 tablespoons sugar
1 tablespoon fresh lemon juice
Finely grated zest of 1/2 lemon
2 cups unbleached all-purpose flour
Pinch of salt
1 tablespoon baking powder
1/3 cup solid vegetable shortening
3 tablespoons unsalted butter
1 egg
1/3 cup milk

1. Preheat the oven to 425 degrees F. Butter a large (14-inch-long) oval
baking dish or casserole or a 2 1/2- to 3-quart souffl dish.
2. Combine the figs, apples, blackberries, 1/2 cup sugar, lemon juice,
and lemon zest in a large bowl. Toss well to combine, and spoon
into the prepared baking dish.
3. In another bowl combine the flour, salt, baking powder, and 1 table-
spoon of the sugar. Work the shortening and butter in with a pastry
blender, two knives, or your fingertips until the mixture resembles
coarse crumbs. Lightly beat the egg and milk together, and then
slowly stir this into the mixture. Knead lightly, sprinkling on more
flour if necessary to form a smooth, not sticky, dough.
4. Break off portions of dough and place them on top of the fruit, press-
ing slightly and flattening the dough. Cover the entire surface with
the pieces to give a “cobbled” effect.
5. Sprinkle the remaining 2 tablespoons sugar over the dough, and bake
until well browned, 35 to 45 minutes. Serve immediately.
6 to 8 portions 

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