Looking for Old Fashioned Blackberry Cobbler Recipe

My mother used to make a blackberry cobbler that was “to die for.” Unfortunately the recipe was in her head and I haven’t been able to duplicate it. She started with a metal 9x13 pan on 2 burners and cooked the fruit, sugar, butter, etc. on top of the stove. She took strips of pie dough and pushed it down into the bubbling liquid, cooking it for awhile. After a while she put a layer of dough over the top, put it in the oven to continue cooking until golden brown. You had pie dough all through the cobbler instead of just on top. Anyone know the specifics for making this type cobbler? She would be 101 years old if she were alive today, so it’s a very, very old way of making cobbler she learned from her mother. Thanks for your help.

You could use this recipe and put some strips of dough into the berries before topping it with the dough like your said your mom did.

Blackberry Cobbler

Serving Size : 12

14 cups Fresh or frozen blackberries
1 cup Sugar – plus
2 tablespoons Sugar
1/3 cup Quick-cooking tapioca
3 cups All-purpose flour
1 teaspoon Salt – optional
1 cup Vegetable shortening
3 tablespoons Water – to 4 tbsp
1 tablespoon Milk
1 pint Heavy cream
1/4 cup Powdered sugar
1 teaspoon Vanilla

Thaw blackberries, if using frozen.
Preheat oven to 400 degrees and adjust the rack to the middle.
Put the berries in a 9- by 13-inch pan and sprinkle with 1 cup sugar and the tapioca.
Lightly flour a pastry cloth.
Measure the flour and salt into a mixing bowl and cut in the
shortening with a pastry cutter until it resembles cornmeal.
Add 3 to 4 tablespoons water and form the mixture into a ball.
Place the dough on the pastry cloth and roll out from the
center to the shape of the pan, turning it over once.

Place the pastry over the berries and trim the edges to fit inside the pan.
Brush the milk over the pastry.
Cut several vents in the dough and sprinkle on the remaining 2 tablespoons sugar.

Bake for 40 minutes, or until the crust is golden.
Whip the cream with the powdered sugar and vanilla until thickened.
Serve the cobbler while it is still warm with whipped cream.