Blackberry Cobblers Cups And Blackberry Upside-down Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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
• 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

Recipe

• 1 preheat the oven to 400 degrees.
• 2 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.
• 3 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.
• 4 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.
• 5 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.