Summer Blackberry Cobbler
More From Southern Living
Total: 2 Hours, 30 Minutes
- 2 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup shortening
- 2/3 cup milk
- 2 cups sugar
- 1/3 cup all-purpose flour
- 1 teaspoon fresh lemon juice
- 8 cups fresh blackberries
- 1/4 cup butter, cut into 1/4-inch pieces and divided
- 1 tablespoon sugar
- Vanilla ice cream
- 1. Preheat oven to 425°. Whisk together first 3 ingredients in a medium bowl. Cut shortening into flour mixture with a pastry blender or fork until mixture is slightly crumbly. Add milk, stirring with a fork until dry ingredients are moistened and mixture is soft enough to form a soft ball.
- 2. Turn dough out onto a lightly floured surface, and knead 6 to 8 times. Divide dough in half. Roll 1 dough half to 1/4-inch thickness on a lightly floured surface, and cut into 1-inch-wide strips. Place on a lightly greased baking sheet.
- 3. Bake strips at 425° for 15 minutes or until lightly browned. Transfer strips to a wire rack, and let cool completely (about 30 minutes). Reduce oven temperature to 350°.
- 4. Meanwhile, roll remaining dough half to 1/4-inch thickness; cut dough into 1-inch-wide strips.
- 5. Sprinkle 2 cups sugar, 1/3 cup flour, and lemon juice over fresh blackberries in a large bowl, and gently stir; let stand 10 minutes.
- 6. Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish. Break each baked dough strip into 2 or 3 pieces, and place on top of blackberry mixture in baking dish. Dot blackberry mixture with half of butter pieces. Spoon remaining blackberry mixture over baked dough strips.
- 7. Arrange unbaked dough strips in a lattice design over filling, and sprinkle with 1 Tbsp. sugar. Dot blackberry mixture with remaining butter pieces.
- 8. Bake at 350° for 50 to 60 minutes or until pastry is golden and mixture is bubbly. Serve with vanilla ice cream.
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