 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 30 |
|
This recipe reminds me of when I was a little girl and mom and I would go blackberry picking. She was very allergic to poison ivy, so we stopped going after a couple of years; however, we still were (and are) treated to her awesome blackberry pie!!! It really reminds me of summer holidays, especially the 4th of July. Oh, and that's my sister reviewing this recipe-she's a snot, and also 9 years younger than me, so she doesn't REMEMBER blackberry picking with mom! *sticks out tongue* LOL Ingredients:
5 cups fresh blackberries (if you are using frozen berries, increase flour by 1/3 cup) or 2 (14 ounce) packages of frozen berries, thawed and drained. (if you are using frozen berries, increase flour by 1/3 cup) |
1 cup granulated sugar |
4 tablespoons all-purpose flour |
1 tablespoon lemon juice |
2 tablespoons butter, melted |
1 teaspoon sugar |
1 3/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon cinnamon |
3 tablespoons sugar |
1/4 cup shortening |
1/3 cup whipping cream |
1/3 cup buttermilk |
Directions:
1. Combine the first 4 ingredients of the filling and spoon into a 9 inch square pan.
2. OPTIONAL: You may add a bit of vanilla or almond extract, if you wish.
3. Nutmeg is also good.
4. Prepare crust (recipe follows) and spoon 9 mounds over the blackberries.
5. OPTIONAL: You may sprinkle the top with flaked almonds or chopped pecans.
6. Brush with butter and sprinkle with sugar.
7. Bake, uncovered in a preheated 425 degree oven for 30 minutes until browned and bubbly.
8. FOR CRUST: Combine first 5 crust ingredients, cut in shortening with pastry blender until mixture is crumbly.
9. Stir in whipping cream and buttermilk just until it is blended.
10. NOTE: You may add other fruit to vary your cobbler; try adding a few cherries, blueberries, raspberries or cranberries.
11. Also good for nectarines or peaches!
|
|