BLACKBERRY COBBLER
There are already quite a few blackberry cobbler recipes on here, why not 1 more? I learned this one from my mom. She always has to make it for me and my sisters when we visit her. Who knew such a simple recipe could taste so good?
Provided by Laurie Roberts
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Mix flour, salt, and sugar in a medium bowl. Cut in the crisco with a fork or pastry cutter until well mixed.
- 2. In a separate small bowl, put the egg, ice water, and vinegar-stir well.
- 3. Pour the liquid ingredients into the flour and mix until you can form it into a ball.
- 4. Take 1/2 of the dough and roll out on floured board. With a knife, cut into strips and lay 1/2 of them in bottom of baking dish. (I used a glass 8x11 dish but you can use a 9" pie plate too)
- 5. In a saucepan, heat the berries with the lemon zest, cinnamon and nutmeg. Add sugar to taste. I don't add too much sugar, just enough to take out the tartness. But you can make as sweet as you want.
- 6. If the berries are a little soupy you can make a slurry with flour or cornstarch and add to thicken it up.
- 7. Pour the berries over the crust. Lay the remaining strips of pie dough on top. You can do a lattice type topping or just lay pieces to partially cover in a scattered way. Sprinkle top with sugar if desired.
- 8. Bake in preheated oven at 325 for about 40 minutes. Cobbler is done when bubbling and crust pieces are golden. (Place on a cookie sheet to avoid spillover in the oven.)
- 9. Let cool, cut and serve with a nice dollup of vanilla ice cream or whipped cream.
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