Mama's Southern Blackberry (or any Fruit) Cobbler
You may change the fruit with an adjustment in sugar & water.
My husband doesn't care for cakes so for his birthday, he gets a cheesecake or a cobbler. This year, he had a blackberry birthday cobbler!
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- 4 c
- fresh blackberries
- 1 1/2 c
- water (you may need less if your berries or other fruit are really juicy. mine are home grown, and we've had a drought for a few years.)
- 1 1/2 c
- sugar (adjust sugar when changing fruit.)
- 1/2 tsp
- cinnamon (optional) (i don't always use it for blackberry.)
- 3 1/4 c
- all purpose flour
- 3/4 tsp
- 1 1/2 c
- crisco or lard (when i was a child, she used lard.)
- 1 1/4 c
- 6-7 Tbsp
- 1/2 c
- sugar to sprinkle on the top crust
- cinnamon or nutmeg to sprinkle on top of crust
FOR THE TOP CRUST
3Begin with about 1/4 of the dough. On floured surface, roll dough to about 1/4 inch thickness (or less). Cut into 1-inch pieces and drop into berry mixture. Allow to cook a minute before stirring down and adding more dumplings. You may need just a bit more of the original dough for dumplings. Once it has a good mixture of dumplings and juice, remove from heat. You want this to still be a little juicy. Please remember that your bottom crust will absorb some of the juice.
4Split the remaining dough into near halves. If one side has slightly more, save it for last. Roll out first half. Spray Pam into bottom of glass 13 X 9 pan. Place rolled out crust into bottom of pan. (Don't cover sides.) If crust tears, it's okay, you can piece it together for the bottom of the dish.
6I usually roll out all of my dough on wax paper, but for this step, I always do. Roll out the remaining dough into a rectangular shape larger than the 13 X 9 dish on floured wax paper. When it's large enough, use the wax paper to turn the top crust onto the cobbler. If an area tears, you can tear off some of the extra to cover the tear. If some areas go beyond the dish, work them into the dish. The top crust is yummy, flaky goodness, and extra is always a good thing.