Recipe by spatchcock
This recipe reminds me of when I was a little girl and mom and I would go blackberry picking. She was very allergic to poison ivy, so we stopped going after a couple of years; however, we still were (and are) treated to her awesome blackberry pie!!! It really reminds me of summer holidays, especially the 4th of July. Oh, and that's my sister reviewing this recipe--she's a snot, and also 9 years younger than me, so she doesn't REMEMBER blackberry picking with mom! *sticks out tongue* LOL
- 5 cups fresh blackberries (If you are using frozen berries, increase flour by 1/3 cup) or 2 (14 ounce) packagesof frozen berries, thawed and drained. (If you are using frozen berries, increase flour by 1/3 cup)
- 1 cup granulated sugar
- 4 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 2 tablespoons butter, melted
- 1 teaspoon sugar
Ingredients for crust
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 3 tablespoons sugar
- 1⁄4 cup shortening
- 1⁄3 cup whipping cream
- 1⁄3 cup buttermilk
Directions See How It's Made
- Combine the first 4 ingredients of the filling and spoon into a 9 inch square pan.
- OPTIONAL: You may add a bit of vanilla or almond extract, if you wish.
- Nutmeg is also good.
- Prepare crust (recipe follows) and spoon 9 mounds over the blackberries.
- OPTIONAL: You may sprinkle the top with flaked almonds or chopped pecans.
- Brush with butter and sprinkle with sugar.
- Bake, uncovered in a preheated 425 degree oven for 30 minutes until browned and bubbly.
- FOR CRUST: Combine first 5 crust ingredients, cut in shortening with pastry blender until mixture is crumbly.
- Stir in whipping cream and buttermilk just until it is blended.
- NOTE: You may add other fruit to vary your cobbler; try adding a few cherries, blueberries, raspberries or cranberries.
- Also good for nectarines or peaches!