BLACKBERRY COBBLER

Made this hundreds of times, and every time it’s an absolute hit. Make with any fruit that won’t bleed juice (so, blueberries, raspberries, blackberries, YES; peaches, strawberries, plums, etc, NO). And be prepared to have everyone ask for the recipe!
Very easy and even better with vanilla ice cream.
Always disappears in minutes….even if I am the only one home….???hungry ghosts?? yeah?? Yeah…that’s the ticket.
Never too old to learn!

friends reviews : 

sasha : Recipe was super easy to make, although my oven took about 15 minutes longer than the recipe (may just be my oven though). I also think there could have been half the amount of sugar. I like sweet, but with all the sugar in it and on top, it was too sweet for me and my boyfriend with vanilla ice cream (Hence why i gave it 4/5 stars). Would definitely make again, just wouldn’t put the 1/4 cup on top and maybe reduce the sugar in the dough to 3/4 cup.

rebecca : I made this to top off a light dinner of green fried tomatoes with a pea shoot, blackberry, goat cheese, and honeyed dijon balsamic salad (blissful!). I got distracted entertaining guests and neglected to put the quarter cup of sugar on the top of the cobbler before and during baking. Regardless, it was perfectly sweet and delicious with a scoop of vanilla bean ice cream. It wasn’t until the next morning that I even realized my omission. This recipe is quick and rewarding. Get out there and pick your blackberries for a sweetly satisfying dessert (or breakfast).

laura : We love it!! I have had biscuit type cobblers, cake type cobblers, and pie crust (I know…not really a cobbler but my Mamaw called it that so….to me it was a cobbler) type cobblers. This is almost a mixture of all three! And it is delicious. Hubby took one bite and said, “just like my mom’s!” That sealed the deal right there. She was an amazing cook. We loved the amount of berries in this one too… 6 cups! Blackberries aren’t really in season here yet, so my berries, although pretty big, where not as sweet as I like. I was worried about the amount of sugar but it was perfect. IF my berries are sweeter next time, I MAY cut the sugar just a tad but with the amount of topping this makes, it was perfect. This is not a dainty or thin cobbler. It is big and thick, which I really love because several others I have tried have been thin. The berry to crust ratio seems just right. The amount of cornstarch called for was spot on as well. Just a really, really good recipe that will be a repeat here many times this summer. Thanks for sharing,

Ingredients :

• 3 cups of fresh blackberries
• 1 cup granulated sugar
• 4 oz butter
• 1 tablespoons cinnamon
• 1 tablespoons vanilla
• 2 cups pineapple juice or apple juice (juice preserves the natural fruit flavor)
• 2 tablespoons cornstarch

Directions :

1. Combine all ingredients( except cornstarch)in a boiler and bring to a boil
2. Add cornstarch ( slurry)
3. To pot and cook until thicken
4. Pour into baking dish with raw bottom pie dough
5. Add top crust and brush with melted butter and cinnamon sugar
6. Cook in 350 degree oven for 45 minutes or until golden brown.