Blackberry Cobbler

I love this dessert because its emphasis is on the fruit, and not so much on the sugar. I love berries too. I like to make this dessert because it reminds me of when I was little and I used to pick blackberries outside with my friends all morning in the forest and then come back home to make the cobbler. It was probably the first baking project I ever did.

* Exported from MasterCook *

Fresh Blackberry Cobbler

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups To 4 cups fresh blackberries
2 TBSP Lemon juice (pour over blackberries)
1 cup Water
1 cup Sugar
2 tablespoons Flour
6 tablespoons Butter or margarine
-----CRUST-----
1/3 cup Shortening
1 1/2 cups All-purpose flour
3 tablespoons To 4 tb cold buttermilk -- or ice

1 tablespoon Melted butter or margarine
1 teaspoon Sugar
I prefer pouring cream or half and half on top, but if you have a sweet tooth, ice cream or whipping cream is great too.

Preheat oven to 400 degrees.
Pour the blackberries into a 2-quart casserole dish
(about 8 by 8 by 2 inches), or a pan of equal size.
Add the water.
Combine the sugar and flour in a small bowl.
Stir to mix. Sprinkle over the berries. Dot with butter.

To make the crust, cut the shortening into the flour
until the mixture resembles coarse cornmeal.
This can be done quickly in a food processor,
but you can also use a pastry blender or two knives.
Add the buttermilk or ice water a tablespoon at a time and mix
until the dough clings together
and can be formed into a ball.

On a lightly floured surface,
roll the dough to a thickness of 1/8 to 1/4 inch.
Cut the dough to fit the top of the berry filling or cut into strips
and make a lattice crust.
Brush the crust with the melted butter. Sprinkle with sugar.

Bake at 400 degrees for about 30 minutes.
Reduce the temperature to 350 degrees.
Continue baking until the crust is golden brown and
the juices have started to thicken. This
will probably take an additional 15 to 20 minutes. A

s the pie cools, the juice will get thicker.