Apple-Blackberry Cobbler: top with vanilla ice cream for a fabulous dessert!
Apple-Blackberry Cobbler
Ingredients
2 Tbsp cornstarch
1/4 tsp kosher salt
1/4 cup plus 2 Tbsp granulated sugar
2 1/2 lb apples, peeled, cored and cut into 1/4 in. thick wedges
2 Tbsp unsalted butter
1 Tbsp grated ginger
1 – 10 oz pkg frozen blackberries, thawed
1 refrigerated rolled pie crust
1 large egg, beaten
1/2 tsp ground cinnamon
Directions
~Preheat oven to 400°.
~In a large bowl, whisk together the cornstarch, salt, and 1/4 cup of the sugar. Add the apples and toss to coat.
~Melt the butter in a 10-to-12″ cast-iron skillet over medium heat. Add the ginger and cook, stirring 1 to 2 minutes. Add the blackberries and stir to combine.
~Remove from heat and add the apple mixture, mixing until combined. Lay the pie crust over the fruit, brush with the egg. Sprinkle with the cinnamon and remaining 2 Tbsp sugar. Transfer the skillet to the oven.
~Bake until the crust is golden brown and the fruit is bubbling, 35 to 40 minutes.