Recipe of the Week, June 30: Blackberry Cobbler
While we were visiting my brother and his family in South Carolina, we went berry picking. He has blueberries and blackberries at the back of his property. I haven't done that in years and it was very rewarding when my SIL made Blackberry Cobbler. We had enough for the cobbler and some for breakfast the next morning.
4 cups fresh blackberries or 2 (16 oz) pkg. frozen, thawed
3/4 cup sugar
3 Tablespoons all-purpose flour
1 ½ cups water (or less)
1 Tablespoon lemon juice
Place berries in a lightly greased 2 qt. baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350 about 15 minutes, while preparing crust.
1 ¾ cup flour
2-3 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
6 Tablespoons whipping cream
6 Tablespoons buttermilk
Combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 to 5 times; roll to about ¼” thickness on a floured surface. Cut to fit baking dish. Place crust over berries. Brush with 2 tablespoons melted butter. Bake at 425 for 20-30 minutes until golden brown. You can also cut this in strips to make a lattice crust.