Guest guest Posted September 10, 2006 Report Share Posted September 10, 2006 I won first prize in a dessert contest for this, and there were over thirty entries. That time I used strawberries. You can substitute the blackberries for strawberries, raspberries, blueberries (though I'm not fond of blueberries), or fresh cherries- with the seeds cut out, of course! Preheat oven to 400. First, make the crust. You'll need: 1 c. flour 1/2 tsp. salt 4 tbsp. butter at room temp. (I use margarine and it comes out fine) 1/4 c. shortening (I use butter flavored Crisco) 3 tbsp. ice water Mix flour, salt, butter, & shortening with fork until shortening is the size of small peas. Add ice water and mix to pastry consistency. Refrigerate while preparing filling. Filling, you'll need: 2 c. blackberries 2 tbsp. flour 3/8 c. water Wash & drain berries. Mix berries, sugar, flour, & water. Roll out pastry on floured surface (I just smash a glob of it into the pan and spread it around- saves cutting and measuring and sticky rolling pin fury). Cover bottom of 8 " square pan. Pour in filling. Roll out the rest of the dough & cut into 1/2 " strips. Criss-cross strips over filling. Top with dots of butter (I put a pea-sized dot on each criss-cross intersection. Let's not have any skimping here), and sprinkle with lots of sugar (again, don't try to cheat! Put lots!). Bake about 40 minutes, or until crust is golden brown. Ooh, almost forgot, you can also use fresh peaches. That's reeeeeally good too. Kadee Sedtal aust4freng <werus wrote: Kadee, please do share your grandmother's blackberry cobbler. I'd love to make it! Blessings, Marsha , Kadee M <abbey_road3012 wrote: > > My grandmother's blackberry cobbler. I have the recipe, I should post it. It's awesome. Tons of fat and calories, so not for the dieter. It's so very good, though! > > Kadee Sedtal > > > > > > > > > > How low will we go? Check out Messenger's low PC-to-Phone call rates. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2006 Report Share Posted September 10, 2006 This sounds so good and versatile. Thanks. Judy - Kadee M Sunday, September 10, 2006 11:59 PM Recipe: Blackberry Cobbler by my Nannie I won first prize in a dessert contest for this, and there were over thirty entries. That time I used strawberries. You can substitute the blackberries for strawberries, raspberries, blueberries (though I'm not fond of blueberries), or fresh cherries- with the seeds cut out, of course! Preheat oven to 400. First, make the crust. You'll need: 1 c. flour 1/2 tsp. salt 4 tbsp. butter at room temp. (I use margarine and it comes out fine) 1/4 c. shortening (I use butter flavored Crisco) 3 tbsp. ice water Mix flour, salt, butter, & shortening with fork until shortening is the size of small peas. Add ice water and mix to pastry consistency. Refrigerate while preparing filling. Filling, you'll need: 2 c. blackberries 2 tbsp. flour 3/8 c. water Wash & drain berries. Mix berries, sugar, flour, & water. Roll out pastry on floured surface (I just smash a glob of it into the pan and spread it around- saves cutting and measuring and sticky rolling pin fury). Cover bottom of 8 " square pan. Pour in filling. Roll out the rest of the dough & cut into 1/2 " strips. Criss-cross strips over filling. Top with dots of butter (I put a pea-sized dot on each criss-cross intersection. Let's not have any skimping here), and sprinkle with lots of sugar (again, don't try to cheat! Put lots!). Bake about 40 minutes, or until crust is golden brown. Ooh, almost forgot, you can also use fresh peaches. That's reeeeeally good too. Kadee Sedtal aust4freng <werus wrote: Kadee, please do share your grandmother's blackberry cobbler. I'd love to make it! Blessings, Marsha , Kadee M <abbey_road3012 wrote: > > My grandmother's blackberry cobbler. I have the recipe, I should post it. It's awesome. Tons of fat and calories, so not for the dieter. It's so very good, though! > > Kadee Sedtal > > > > > > > > > > How low will we go? Check out Messenger's low PC-to-Phone call rates. > > Quote Link to comment Share on other sites More sharing options...
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