Blackberry Cobbler /Blueberries Too

Cassie *

By
@1lovetocook1x

This recipe is similar to the way I remember my Gram making hers...she never added the spice, but oh was it ever good...you will love the dough cooked into the yummy filling...don't let the lattice deter you...this was my first, although not perfect...it works for me...it was really easy...Gram would be proud of mine...here's to you Gram...love and miss you!!!

My photos


Featured Pinch Tips Video

Comments:

Serves:

6 - 8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

FILLING - IF NOT USING BLUEBERRIES, USE 3 CUPS BLACKBERRIES

2 1/2 c
fresh or frozen blackberries - if fresh, rinse and drain - if frozen like i used- drain well
1 c
fresh or frozen blueberries , rinsed and drained
1 3/4 c
sugar
pinch
nutmeg & cinnamon
6 Tbsp
butter
1 1/2 c
water
1 Tbsp
melted butter and extra sugar for sprinkling crust

CRUST - I USE FOOD PROCESSOR - SO MUCH QUICKER - CAN DO WITH A PASTRY CUTTER

2 c
flour
1/2 c
icewater
1 tsp
sugar
12 Tbsp
butter

Directions Step-By-Step

1
First thing, make your dough and chill for about 15 minutes.

I use my food processor, so if you have one, it's so much quicker to use. If not use pastry blender.

Food processor method: In your bowl, pour flour, sugar, and butter...pulse roughly 10 times, till butter is pretty well blended in. Now, pour in the ice water and pulse till it comes together, forming crumbs.

Bowl method: Cut butter into flour with your pastry cutter.
Slowly incorporate ice water just until dough begins to form.


Pour this onto counter and press together into a ball.
2
Cut the dough in half ( wrap ) and place in freezer to chill ( about 15 minutes. )
3
In a 12 inch heavy bottom skillet or pan - pour your berries, sugar, water, spices and butter.
4
Simmer over medium heat for about 10 - 15 minutes or until starting to thicken.
(If you like a thicker juice, make a slurry of corn starch and water. Don't go crazy with it, the pastry will thicken it some.
5
Preheat oven to 425 degree F.
6
Take both halves of your pastry from the freezer and roll each out to about 1/4 inch thickness. Cut both into about 1/2 inch strips. ( one half of the dough will be cut again, into smaller squares.)
7
Cut the one half of strips into 1 - 1 1/2 inch squares.
8
Now, into your boiling berries, drop the squares you cut, one at a time. Stirring gently. Cook until no longer doughy - about 5 minutes or until they float to the top.
9
Remove pan from heat, to work surface ( in my case was my cutting board.)as pan will be hot.
Leave cool for about 5 minutes.
10
Place your other pastry strips on top in lattice fashion. I lay about half the strips out across the pan, about 1/2 inch apart, then weave the others through. This will not be hard. The dough is firm enough to work with. ( does not have to be perfect. ) Now,using a pastry brush; dab butter over the crust...sprinkle with sugar.


If you don't want to make a lattice, simply roll out the dough and make a top crust. Place on top of berries. Make sure you cut steam holes onto the top...brush with butter and sprinkle with sugar.
11
I placed a baking sheet on my bottom rack of oven. On middle rack, place your cobbler. Bake for 20 - 25 minutes, or until crust is golden.


Enjoy with a scoop of ice cream or whipped cream...it's delicious!!!

About this Recipe

Main Ingredient: Fruit
Regional Style: American