More Blackberry Goodness

As summer draws to an end, we are picking the last of the blackberries and making a few pies for the freezer. Come winter, these will taste like sweet summer sunshine. For those of you who have requested my blackberry cobbler recipe here it is:

 

BLACKBERRY COBBLER

Pre-heat oven to 400 degrees F.

Crust:

1 cup flour
2 T. sugar
1/4 teas. salt
2 teas. baking powder
1/2 stick butter, chilled & cubed
6 T. cold milk

Filling:

5-6 cups rinsed berries
1/2 cup sugar
2 T. lemon juice
2 T. instant Tapioca

 

Make the crust first:

Into food processor or electric mixer bowl, combine flour, sugar, and baking powder. Add the chilled butter. Mix on medium until well blended; mixture will resemble fine crumbs. With mixer running add milk, one tablespoon at a time until dough sticks together and 'cleans the bowl'.  Form a ball with the dough and flatten into a thick pancake with your hands. Place it on a lightly floured surface and roll to about 1/2" thickness, or large enough to cover your dish.

Sprinkle with a little sugar before baking (if desired).

Gently fold the filling ingredients together in a large bowl using a rubber spatula. Pour into baking dish. Top with crust, pressing it down all around the edges. Place dish on a heavy cookie sheet covered with foil to catch any drips. Bake for 35-45 minutes or until juices are bubbling and crust is golden.

Comments

[juju]

Where are you still getting blackberries? We saw the last of ours in Ontario ages ago. I'm so jealous.

[Maggie Ann]

Wonderful pictures that you have taken. I love the one of the blackberries under water. Your pies must be wonderful to enjoy come winter. Blackberries entwined with poison ivy....would make me run the other way. I can get poison ivy without even knowing how. Going now to look at your post featuring your daughter's pretty apron.

[ms*robyn]

I adore blackberry pie, specially with fresh cream! ooh yum