It was a contest winning recipe..thought I would share. It is tested and approved by my family and friends.
I love the sour cream crust..
Photo courtesy of TOH. As soon as blackberries are readily available I will be making this again for my family or Church. Will update the photo.
6 cfresh or frozen blackberries ..(if using frozen blackberries, do not thaw before assembling cobbler)
1/2 - 3/4 csugar, depending on how sour your berries are
1 tspgrated lime peel
SOUR CREAM PASTRY
1 - 1/3 cflour
3 Tbspsugar, divided
3/4 tspbaking powder
1/4 tspbaking soda
7 Tbspcold butter, divided
1/2 csour cream
1/4 dash(es)whipping cream
How to Make Blackberry Cobbler
- Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over berries and gently toss to coat. Pour into a greased 9-in. square baking dish.
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly. Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
I use my food processor. Works great. Saves so much time.
- Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slits in top. Melt remaining butter; brush over pastry. Sprinkle with remaining sugar.
- Bake, uncovered, at 375° for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown. Cool for 15 minutes before serving.