Blackberry Cobbler

12
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"Growing up on an avocado ranch in Southern California, we grew everything you could think of...except blackberries and blueberries. Now I live in Oregon and one of hubby's favorite things to do is pick blackberries. I was convinced we managed to buy the only place in Oregon that didn't have any blackberries growing on it, but hubby finally found some down by the pond. Thank goodness! He announced earlier today that they were finally ripe, so tonight we're having blackberry cobbler. Mmm...we can smell it baking and I've got one happy husband! Use my mom's pie crust recipe, or if you're a beginner, my sister Lauren's, both under my recipes."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (127.2 g)
  • Calories 343.3
  • Total Fat - 15.3 g
  • Saturated Fat - 6 g
  • Cholesterol - 22.1 mg
  • Sodium - 251.8 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 1.1 g
  • Sugars - 32.1 g
  • Protein - 4.4 g
  • Calcium - 22.2 mg
  • Iron - 1 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.1 mg

Step 1

First, prepare pie dough, forming 2-3 disks, flattening , wrap in plastic wrap and refrigerate for 5 minutes.

Step 2

Preheat oven to 350 degrees and grease a 9 x 13 pyrex dish with butter-flavored shortening.

Step 3

Remove first pie dough from fridge, place on floured surface and roll into a rectangle 13" long. Slice into 1 1/4 inch strips. Criss-cross strips on bottom and around sides of pyrex pan. When first dough used up, roll out second in same manner, using it to finish bottom and sides, but saving some for top.

Step 4

Pour berries into pan, sprinkle with sugar. add water and dot with butter. Criss-cross strips on top (rolling out third dough), then sprinkle with sugar and cinnamon, to taste.

Step 5

Bake 45 minutes or until crust is golden brown. Serve warm with vanilla ice-cream, or just milk, that's how I like it.

Tips & Variations


No special items needed.

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