Blackberry Cobbler with creamy Vanilla ice cream
OIL USES: Bake
INGREDIENTS
SERVINGS: 4
- 0.5 cup sugar
- 1 tbsp cornstarch
- 1 lbs blackberries
- 0.25 cup GOYA® Light Flavor Olive Oil
- 1 tsp lemon juice
- 3 tbsp vegetable shortening
- 1 cup flour
- 1 tbsp sugar
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup milk
- Vanilla ice cream (to serve on side)
PREPARATION
1
First, preheat the oven to 400° F.
2
While the oven pre-heats, mix ½ cup of sugar with the cornstarch and the GOYA® Light Flavor Olive Oil.
3
Wash the blackberries well and add them with the lemon juice.
4
Cook on a medium heat stirring continuously with a wooden spoon so that that the mixture boils and thickens. Put to one side.
5
In a bowl, add the butter to the flour, 1 tablespoon of sugar, baking powder and salt and beat with a mixer until fine crumbs appear in the mixture.
6
At this point, add the milk and continue to mix.
7
Pour the blackberry mix into an oven cake dish and spread the crumble on top making sure it is spread across the dish.
8
Bake for 25 to 30 minutes or until golden.
9
Remove the dish from the oven and stand to allow to cool for 5 minutes,
10
Serve warm with a scoop of vanilla ice cream.
