Double Crust Blackberry Cobbler
One of the greatest joys of summer is the abundance of locally grown fresh produce available for us to eat, like blackberries. Blackberries are easy to grow in my mid-south garden. In fact, I often find the brambles growing wild along roadsides and in pastures.
The hardest part of collecting the fruit is getting around the thorns on the blackberry vines. As a child a rough tangle with a blackberry vine just made the rewards all the more sweet, but as an adult I view that battle a little differently.
Fortunately there are some thornless options available for growing in our home gardens. Plant breeders at the University of Arkansas created a series of blackberry varieties that produce super large fruit and no thorns. In the past the fruit wasn't as tasty as I'd like, but in recent years they have been improved to compete with the thorny varieties. If you are interested in growing some of these blackberries look for the names 'Arapaho', 'Ouachita', 'Navaho', and 'Apache'. Each variety ripens a few weeks apart, so if you plant several different kinds you can have fresh blackberries for over a month. This means plenty of berries for preparing blackberry cobbler.
- 1 quart blackberries
- 1 cup sugar
- 1/4 cup flour
- pinch of salt
- 5 tbsp butter
- 2 1/4 cups all-purpose flour
- 1 teaspoon of salt
- 1/2 cup cooking oil
- 6 tablespoons cold milk
Preheat your oven to 350 degrees.
Mix together flour and salt in a bowl.
Pour cooking oil and milk in a measuring cup. Do not stir. Add this to flour mixture all at once. Stir lightly with a fork.
Form the dough into 2 balls and flatten them slightly with your hands.
Place each ball between 2 pieces of waxed paper about 12 inches square in size and roll each one into a circle until it reaches the edges of the paper. Sprinkling a bit of water on your work surface will prevent the wax paper from slipping as you roll out the dough.
Remove the top layer of wax paper and fit one of the crusts, paper side up, into a standard deep pie dish or 9 inch glass baking dish. Remove the wax paper and set the baking dish and cobbler crust aside.
Wash and drain the berries, then place them in a medium sized bowl.
In a small bowl mix together flour, salt and sugar.
Add the sugar mixture to the berries and gently toss until the berries are evenly coated.
Place the berries in your baking dish on top of your cobbler crust. Dot with chunks of butter.
Remove one side of wax paper from your remaining crust and place it paper side up on top of the berries. Remove the paper from the top crust.
Pinch together the edges of the bottom crust and the top crust so that the berries are enclosed inside.
Use a knife to cut a few vents into the top crust. Bake at 350 degrees F for about 1 hour or until golden and the juices are bubbling through the vent holes.
Serve warm with vanilla ice cream.