Amaretto Spiked Blackberry Cobbler

Serves 6

Topping Ingredients:
2/3 cup corn meal
4/3 cup flour
7 ounces of marzipan paste, crumbled (such as "Odense," usually available in the bakery aisle)
1 heaping teaspoon baking powder
1 stick (1/4 pound) unsalted butter, cut into 1/2" cubes
1 egg
1/4 cup buttermilk

Filling Ingredients:
Four 10 ounce packages frozen blackberries (don't need to be thawed)
1/3 cup brown sugar
2 T lemon juice
1/4 cup amaretto
4 tsp corn startch
3 T cold water

Ice cream: vanilla, pistachio, or marzipan (Mission to Marzipan, by Ben and Jerry's)
Preheat oven to 375 degrees

Making the filling
Bring blackberries, brown sugar, lemon juice, amaretto to a boil. Turn down and simmer, covered for 5". Continue to simmer until a fair amount of liquid has evaporated, and it is beginning to thicken. Combine the corn starch and the cold water. Mix in and continue cooking until thick and bubbly.

Making the topping
Whisk egg and buttermilk together, set aside. Mix dry ingredients in a food processor, DO NOT include marzipan crumbles. Add marzipan, and process as little as possible, but until evenly distributed. Add butter and mix till completely blended--again as short a time as possible. Slowly add buttermilk/egg mixture until combined.

Making the cobblers
Divide the filling among 6 large (5") ramekins. Spoon topping evenly among the 6 ramekins. place the ramekins on a baking sheet in the oven. Bake for 20-30 minutes, or until the tops are golden brown. Serve warm with ice cream.

Notes: Taste the filling. You may want to add some almond extract. It's very hard to get the almond taste to come through.