Blackberry Cobbler

Blackberry Cobbler Fresh & Hot

This recipe is courtesy of Southern Living Ultimate Cookbook. The recipe has been modified slightly by me to accommodate cooking times and my tastes. Blackberry Cobbler is my mom’s favorite, which is why I decided to try my hand at it. This was my third time making a blackberry cobbler. The first time I used more of a biscuit dough for the topping. I did not care for it at all. It is hard to get the bottom of the biscuit to become done when it is sitting in boiling syrup. I prefer the traditional pie crust topping. And this time I added a crust on the bottom because this cobbler only required the top crust. But I am a crust girl, so the more the merrier. Just blind bake a few slices of pie crust on the bottom for about 10-12 minutes. Be sure to check it after 10 minutes to be sure the crust is not over baked.

This is a very simple recipe. All you need is a couple of bags of frozen blackberries, pie crust, and some things you always have in the pantry. It is delicious warm or room temperature. Feel free to try it with vanilla ice cream or fresh whipped cream.

So simple you can do it with your eyes closed. But don’t blink you might miss it being made. It’s just that fast.

Blackberry Filling
1 1/3 cups sugar
1/2 cup all purpose flour
1/2 cup butter melted
2 teaspoons vanilla extract
2 (14 ounce) bags frozen blackberries
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Pie Crust
1 Betty Crocker boxed pie crust
1/3 cup ice cold water
1 teaspoon all purpose flour
1/2 cup all purpose flour for rolling pie crust

This cobbler can be baked in a 9 x 9 square baking dish.

Pre-heat oven to 450 degrees.

Stir together the first 4 ingredients in a large bowl. Gently stir in blackberries until the mixture is crumbly and evenly distributed.

Prepare pie crust according to package directions. The package should instruct you to pour package contents into medium to large bowl and mix in 1/3 cup of ice cold water.
Toss the dough and water mixture together until the pie crust dough starts to form. Add in the 1 teaspoon of flour. Using your hands knead the dough 3-5 times until you get a smooth ball. With a butter knife cut the dough in half and place 1 half on the board and 1 half back in the bowl.

Roll out the crust for the bottom of the pan. You may cover the entire bottom of the pan or cut slices with a dough cutter to line the bottom of the dish. Bake the pie crust for 10-12 minutes at 450 degrees. Be sure to check the crust after 10 minutes, careful not to burn. You can start to prepare your top crust now. Roll out dough and using a knife or dough cutter make your pie crust stips. You should have enough to make a lattice topped pie. 7-8 strips will do fine for a 9 x 9 pan. Feel free to top your pie the way you see fit. A latticed topped cobbler is just what I was feeling at the moment when I pictured this sweet treat today.

Remove the now done pie crusted pan from the oven. Pour the blackberry mixture into the pan carefully. Add your preferred top crust. Bake for 10-15 minutes. Remove from oven to cool for 45-60 minutes. Serve as desired. Enjoy!