Blackberry cobbler #2
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Blackberries, fresh |
| ¾ | cup | Sugar |
| 3 | tablespoons | Flour |
| 1½ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Butter, melted |
| Pastry | ||
| Cream & sugar | ||
| 1¾ | cup | Flour |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ¼ | cup | Shortening |
| 6 | tablespoons | Whipping cream |
| 6 | tablespoons | Buttermilk; or sour milk |
Directions
PASTRY
Contributed to the echo by: Sam Waring Originally from: Southern Living magazine SOUTHERN BLACKBERRY COBBLER Place berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350 about 15 minutes while preparing the pastry.
Place pastry over hot berries; brush with melted butter. Bake at 425 for 20 to 30 minutes, or until pastry is golden brown.
Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about ¼" thickness on a lightly floured surface. Cut dough to fit baking dish.
Serve cobbler warm with cream and sugar.
Servings: 8