Blackberry cobbler to warm your heart

I like dessert.

Cakes, pies, puddings, ice cream. I like it all—but my absolute favorite is cobbler. Especially when it’s warm and topped with melting vanilla ice cream.

My favorite cobbler is peach, which there’s already a recipe for on this site. My second favorite? Blackberry. (My other second favorite is blackberry peach. Think it sounds weird? It’s DELICIOUS!)

But today’s post deals with blackberry cobbler. I recently made this for a get-together with friends, and I came home with an empty pan. I mean, the people almost liked the pan clean. I took that as meaning the recipe is a success. So, here it is:

4 cups flour
1 1/4 teaspoon salt
1 1/3 cup shortening
2/3 cup water (give or take) 

1 1/2 cup sugar
3 tablespoons flour
2-3 cups blackberries (I’ve used frozen and fresh. Fresh mix up better, but frozen may be easier to find or less expensive)
1/2 cup water
1/2 teaspoon vanilla
1/4 cup butter
2 tablespoons sugar

1. Preheat oven to 400 degrees. Grease a 13×9 pan.

2. Make crust. Combine 4 cups flour and salt, mix well. Cut in shortening (using a fork or pastry blender). Continue doing so until the mixture looks like coarse crumbs. Add water 1 tablespoon at a time, tossing and mixing. Add water until dough is formed and moist enough to form a ball. I sometimes have to add more than 2/3 cup. Divide dough into 2 pieces and set one aside. Roll the other out on a floured surface until it is big enough to line the bottom and sides of your pan.

IMG_38723. In another bowl, make the filling. Combine sugar and flour and mix well. Add blackberries, water, and vanilla. Stir. Spoon into baking dish and top with butter, cut into smaller pieces.

4. Roll out the remaining dough and use it to top the cobbler. Pinch the edges together. Cut slits in the crust and sprinkle with the 2 tablespoons of sugar.

5. Bake at 400 degrees for 50-60 minutes until the crust is golden brown and the filling bubbles. Enjoy!



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