Southern blackberry cobbler (sam waring)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| This is one of the few recipes that my wife (who doesn't cook) | ||
| Makes, and it is indeed very good. | ||
| 4 | cups | Fresh blackberries |
| ¾ | cup | + 2 Tbsp sugar |
| 3 | tablespoons | + 1 3/4 c flour |
| 1½ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| ¼ | cup | Shortening |
| 6 | tablespoons | Whipping cream |
| 6 | tablespoons | Buttermilk or sour milk |
| 2 | tablespoons | Butter, melted |
| Cream & sugar (optional) | ||
Directions
Preheat oven to 350 degrees. Place berries in a lightly greased 2-quart baking dish. Combine ¾ c sugar and 3 Tbsp flour; add water and lemon juice, mixing well. Pour syrup over berries; bake about 15 minutes while preparing the pastry. Make pastry by combining 1¾ c flour, 2 Tbsp 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. Raise oven temperature to 425. Place pastry over hot berries; brush with melted butter. Bake for 20 to 30 minutes, or until pastry is golden brown.
Serve cobbler warm with cream and sugar. Serves 8 Southern Living Magazine
TO ALL Submitted By LAURA HAMRICK SUBJ BLACKBERRIES On 07-07-95