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Apricot-Blackberry Cobbler

Set the oven temperature to 350 degrees. The soft butter should be used to grease a baking dish that is either eight inches square or nine inches circular. 

Apricots, blackberries, and lemon juice should be combined and mixed together. Place the mixture in the baking dish once it has been tossed with the sugar, cornstarch, and half of the ginger. 

Mix the flour, the ginger that is left, and the salt. Butter should be cut into the mixture until it resembles coarse grain. 

In order to create a delicate dough, give the milk a light swirl. After rolling out the dough to a thickness of three-eighths of an inch on a board that has been dusted with flour, 

cut it into strips that are one inch wide. Crisscross strips are placed on top of the fruit. 

Bake for forty minutes, or until the crust has browned and the filling bubbles have formed. Let it drop down to a temperature of lukewarm,  

and then serve it with ice cream or whipped cream.An excellent recipe for cobbler. The simplicity and flavor of this dish makes it one of the very finest among the many that I have eaten.  

If you do not have access to self-rising flour, you can use one cup of all-purpose flour, one and a half teaspoons of baking powder, and one-fourth of a teaspoon of salt.  

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