Tonight we enjoyed fresh blueberry pie for dessert. It is definitely the time for fresh berries. If you have fresh or frozen blackberries you are sure to enjoy this rendition of Blackberry Cobbler. The recipe is prepared the way my mother made cobbler when I was a girl growing up in Northeast Missouri. Of course, mother never really had a recipe!
We’ve had family and friends over for dinners the last two nights. This evening 3 extra young men graced our table. I’ll just say I’m glad I’m one of those who cooks ‘big’ when preparing a meal! Ervin and I are both happy with more friends at the table.
On the home front we are packing boxes for our son, Phillip’s move to Linn, MO for college. He will be living in an apartment, so there’s a great deal more to get ready than just a dorm room, etc. When I’m sitting here in Branson West I want to know his cupboards are stocked. It’s a new adventure for him and a very exciting time in his life. Phillip has worked long hours this summer to save up for school, therefore we have not seen him a great deal.
When you’re making the cobbler remember that different spices and flavors can be used against the fruit whether it be almond, lemon or cinnamon. All are very flattering against the blackberry. I enjoy my cobbler & sauce served warm, it’s so soul warming and something you’ll need to share with another. The cobblers would also freeze well, in the deep freeze ‘unbaked’. As my dad says, ‘When the cold winds blow you can enjoy the delicious baked good.’ Keep a few frozen berries on hand to make the sauce and you’re good to go.
Enjoy the blessings at your doorstep this week. Grasp the day- Simply yours, The Covered Dish. www.thecovereddish.com
Mom’s Blackberry Cobbler
2 cups flour
1/4 cup granulated white sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup cold butter, chunked/sliced
1 egg, beaten
2/3 cup milk or buttermilk
Extra flour for rolling the dough-
(The dough is very sticky.)
3 tablespoons room temperature butter
1 cup small fresh or frozen & thawed blackberries
1/4 cup granulated sugar
1 teaspoon cinnamon
3/4 cup granulated sugar
3 tablespoons cornstarch
1 cup fresh or frozen blackberries
2 cups cold water
1 tablespoon butter
Lemon zest from 1/2 of an average lemon, 1-2 tablespoons
Preheat oven to 350 degrees. Prepare a jelly roll pan with parchment paper.
For the body of the cobbler combine all the dry ingredients together. Cut cold butter in with mixer or pastry cutter. Stir in egg and milk to combine. Generously cover the parchment paper with extra flour. Place dough into a rectangular shape and roll out to approximately 9 x 13. Keep flour underneath dough so that it does not stick. (It’s a wet dough, it will stick.) With a spatula spread the 3 tablespoons of room temperature butter within 1/2 from the sides, all the way around. Sprinkle with the blackberries evenly. Additional berries will leak out excessively. If some of the berries are extra-large they may need to be cut in half. Distribute the 1/4 cup of sugar and cinnamon equally.
Start on one long side of the pastry rolling the dough just like you were making cinnamon rolls. Pinch the seam if you can. With your fingers pinch the ends closed and turn under. Place on the parchment covered jelly roll pan into the preheated oven. Bake until lightly browned at approximately 30 minutes. If the toothpick comes out clean the cobbler is done.*
While the cobbler is cooking secure a saucepan and prepare to make the berry sauce. Combine the 3/4 cup of sugar with the 3 tablespoons of cornstarch and stir together in the saucepan. Add the berries and stir to coat. Turn heat to medium and add the 2 cups of water. Cook until berries comes to a light boil and the sauce is thickened. Remove from heat and add the tablespoon of butter, stirring to blend. Lastly stir in the lemon zest. Allow to cool while cobbler finishes baking.
Cut the cobbler into slices and cover with a generous portion of berry sauce.
This recipe could be changed out to a variety of berries, including blueberry!
The sauce could be used for a multitude of desserts, even homemade pancake sauce!
*If time allows I like to freeze the dough 30-45 minutes before baking, like many cookie doughs. The entire cobbler body can also be frozen and wrapped for a later baking time. Expect to add around 15 additional minutes for this method.