Southern Blackberry Cobbler
Source of Recipe
This blackberry cobbler makes a classic dessert. Including a lattice top and pastry dumplings, this blackberry cobbler is a favorite.
List of Ingredients
For the crust:
2 cups all-purpose flour
12 tablespoons butter
1/2 cup ice water
For the cobbler:
3 cups blackberries cleaned (about 24-ounces)
1 1/2 cups sugar
6 tablespoons butter
1 1/2 cups water
For the cobbler crust:
Chill mixing bowl and pastry cutter in freezer for about 15 minutes prior to making crust.
Then, cut 12 tablespoons butter into flour with pastry cutter.
Slowly incorporate ice water just until dough begins to form.
Pour dough onto parchment paper, divide and quickly work into two flat discs.
Wrap tightly and place in freezer to chill prior to using.
For the Cobbler:
Combine berries, sugar, 6 tablespoons butter, and water in heavy bottomed pan.
Bring to boil over medium heat and cook for 20 minutes. Berries will be soft when pressed against the side of the pan with a spoon. The blackberry mixture will also begin to thicken and become syrupy.
Preheat oven to 425º F.
Remove pastry for cobbler crust from the freezer and roll.
Cut 1/2" strips in both portions of the dough.
In one half of the dough, cut strips again to form individual pieces for dumplings.
Drop into boiling blackberries and occasionally stir gently to make sure all dumplings are cooked, about 7 minutes.
Remove cobbler pan from heat and place second half of the dough in a lattice pattern on top of the blackberries.
Place pieces of butter on top of lattice crust and sprinkle with sugar.
Place into oven and bake for about 20 minutes or until crust is lightly browned.
Remove from oven and allow to cool for at least 10 minutes before serving.