As a little girl growing up in a small town in the South (USA), I ate more than my share of Blackberry Cobbler. Every time my mother decided to make cobbler or Blackberry Jam, she would send my sisters and I to the woods to go pick blackberries. This I did gladly. I would grab a bucket and head out before anyone else. I wanted to get to the big sweet and juicy berries before my sisters did. Of course I wasn't so concerned about the cobbler as I was getting my share to eat right off the vine. And that I did! I'd grab a hand full of berries, cram them in my mouth again and again! My sisters were doing the same. We would then fill up the bucket and still be eating berries all the way home. By the time we got home, our whole mouth, hands and clothes would be the beautiful color of blackberry juice. Several times we would be sent back to the woods to pick more berries as there would not be enough left to make cobbler.
The berries in these photos were growing along my friend's fence line. I had already been out picking and eating blackberries for several days once they started getting ripe. When my friend's son advised me that if I wanted more berries I better go pick them. He said he was going to be cutting down the berry bushes in a few days. So, I grabbed a bucket and started eating and picking, just like the good ole days. Blackberry Cobbler, here we come!
I use to make cobbler many moons ago but wasn't sure of all the ingredients and amounts. So I googled this recipe and OMG..it was delishous! I have added a link to the recipe as it has beautiful photos for every step.
I picked enough berries to make another cobbler or maybe some jam later.
Steve still hasn't cut down the berry bushes and they are loaded again so I plan to go pick some more tomorrow and freeze them.
Blackberry blooms
A bee still busy pollinating more blooms
As you can see, there are still many more berries that will soon be ready to pick.
And a bit of "Mirror Majik" in the Berry Bushes
This Photo by Author of recipe Blog: Robyn Stone | Add a Pinch.com
SOUTHERN BLACKBERRY COBBLER
Too see illustrated Photos on Steps - Click this link
Author of Recipe Blog: Robyn Stone | Add a Pinch.com
Ingredients:
( Note..I used organic flour, sugar and butter. Not only does organic taste better, it is a lot healthier for you. Usng organics instead of processed ingredients takes away a bit of guilt from eating the sweets..lol)
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
Directions
For the cobbler crust:
1, 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.
Top with either vanilla ice cream or whipped cream while it is still nice and hot!
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