I feel so special to be able to post this recipe that I made last night! You all know my obsession with picking blackberries and Jesse and I picked a whole bunch this last weekend. Jesse’s memaw is a fantastic cook and baker and she makes one of Jesse’s very favorite desserts, Blackberry Cobbler. I asked her if she wouldn’t mind sharing her recipe with me, so I could attempt to make it for Jesse. Of course she was so sweet and generous and gave me her amazing recipe! It was quite intimidating to try this amazing baker’s recipe. I wish I was as good a baker as memaw, but with lots of practice, and super awesome recipes like this one, maybe one day I will become good like memaw! 🙂 Now, I hear that memaw is one of those bakers who is able to just eyeball everything she puts into a dish, yeah, she is THAT good…. 😉 so luckily she had measurements for me to follow with this recipe. I know that it didn’t turn out quite as good as memaw’s blackberry cobbler, but Jesse said he loved it and that’s really what it’s all about. Thank you so much for allowing me in on a delicious recipe of yours memaw!! I will be making this for many more years!
- 2 Pints of blackberries
- 1-1 ¼ C Sugar (depending on how sweet you like it)
- 2 TBS cornstarch
- 2 C Flour
- ½ tsp. salt
- ¾ C Crisco shortening
- ½ – 1 C Ice cold water
- Preheat oven to 375 degrees
- In a large mixing bowl, place your 2 pints of blackberries and mix in your sugar and cornstarch, set aside.
- In a separate bowl, place your two cups of flour and salt. Mix those two together. Then “cut” in your shortening using a knife or your hands until it becomes the consistency of cornmeal.
- Then pour just a little bit of your water at a time into your flour mixture until it becomes a ball. The dough will become pliable and will pull away from your hands.
- Break off half the dough and roll it out on a floured surface with a rolling pin. Roll it to a little bigger than your 9×13 ungreased baking dish so that it hangs off the sides a bit.
- Then pour your fruit into the baking dish.
- Take the rest of your dough and roll it out on a floured surface. You want it to be pretty thin, about the thickness of a CD. Place on top of your blackberries and pinch the sides of the crust to the bottom crust so they attach together.
- Then cut slits all over the top for ventilation, using a fork or a spoon to create some holes.
- Then sprinkle cinnamon and sugar all over the top crust.
- Bake for 15 mins at 375 and then about 30 mins at 350 or until golden brown.