i want a good old fashion recipe for a good blackberry cobbler.
thank you
cfarmer@fidnet.com
3 pints fresh blackberries
1 TBS cornstarch
1/2 cup sugar
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
3 TBS sugar
8 TBS unsalted butter, chilled and cut into 1/4" pieces
4 TBS vegetable shortning, chilled
1/3 to 1/2 cup milk
Combine the blackberries, cornstarch, 1/2 cup sugar, and vanilla in a bowl, stir to combine, and set aside.
Adjust your oven rack to the middle position and preheat to 400 degrees. With a rubber spatula scrape the blackberry mixture into a 9" deep dish pie plate and cover with aluminum foil. Place the pie plate in a baking sheet with sides and bake until the blackberries begin to release liquid, about 15 minutes.
Meanwhile, place the flour, baking powder, salt, and 2 TBS sugar into the bowl of a food processor and pulse to combine. Scatter the butter pieces over the mixture and toss them to coat. Cut the butter into the dry ingredients with 5 one second pulses. Add the shortening; continue cutting untl the flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than a pea, about 4 more one second pulses. Turn mixture into a medium bowl. (At this point, depending on the size of your food processor, you may need to work the butter and shortening a bit with your fingers to break it down to pea sized bits).
Pour 1/3 cup milk over the flour mixture. Mix with a rubber spatula until a scrappy dough ball forms, adding more milk, 1 TBS at a time, as needed. Turn the mixture onto a lightly floured surface and knead just until the dough comes together. Press or roll the dough into a disk roughly 9" in diameter by 1/2" thick. cut dough into 10 or 11 circles using a biscuit cutter, or, if you don’t have one, a regular drinking glass (about 3" wide at the mouth) that has been lightly rubbed with flour.
After 15 minutes, remove the baking sheet with pie plate from the oven, uncover the pie plate, and stir the fruit to combine. Arrange the dough over the top of the fruit. Brush the top of the dough pieces with 1 TBS milk and dust with the remaining 1 TBS of sugar.
Return pie plate to the oven, on the baking sheet, and bake until the top is nicely browned and fruit is bubbly, about 25 minutes more. Remove from the oven and cool 10 minutes in the pan before serving. Cobbler can also be kept at room temperature for several hours and reheated before serving. You can also double the size of this recipe and use a 13" x 9" baking dish instead of a pie plate. Enjoy!
Hi Erma…hope this recipe is helpful and “fills” the need !
Blackberry Cobbler
1/2 cup butter
1 1/2 cups sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
24 ounces blackberries (fresh or frozen)
1 1/4 cups sugar
Topping
3 1/2 cups light brown sugar
1 1/2 cups chopped walnuts
2 cups all-purpose flour
3/4 cup butter, melted
9-12 servings
50 minutes start to finish (approx) - 20 mins prep
Melt 1/2 c butter in 9 x 13" glass dish.
Mix together 1 1/2 c sugar, flour& baking powder.
Add milk& lightly whisk.
Pour batter on top of melted butter in baking dish.
On medium heat, cook the blackberries and 1 1/4 c sugar until mixture begins to boil.
Add blackberries to top of batter and bake in 350 deg preheated oven until batter begins to brown (approx. 20 mins) Cover with as much brown sugar topping as desired.
(This recipe may be enough topping for 2 cobblers, according to taste) Bake until topping begins to brown, approx.
10 mins.
Cool and top with vanilla ice cream. ENJOY 
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