We are not picky about our fruit desserts: tarts, pies, crisps, crumbles – we love all of them! A cobbler is a nice choice because of it’s biscuit-like topping that goes so nicely with the sweet and tart fruit bubbling away beneath it, soaking in all its yummy juices. A little more thought goes into this dessert than that of a typical crisp, but when you see and bite into the cobbled-together crust (cobbler, ha!), it’ll all be worth it!
- 8 cups fresh or frozen blackberries (if using frozen: thaw thoroughly, rinse and drain before use)
- 2 cups all-purpose flour
- 4 tablespoons butter, cubed, divided
- 1 1/4 cup sugar, plus additional for topping
- 2/3 cup milk
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup shortening (Crisco)
- vanilla ice cream, garnish
- butter or non-stick cooking spray
- Preheat oven to 375∫ F and grease a 9×13-inch baking dish.
- In a bowl, mix blackberries, 1 1/4 cup sugar, lemon zest and juice together. Spread out evenly in baking dish.
- In a separate bowl, sift together the flour, salt and baking powder. Add the butter and shortening and mix together with a pastry blender or fork until coarse and crumbly.
- Slowly pour milk into flour, mixing as you go. Dough should smooth out and not be sticky.
- Tear off small pieces of dough and press gently on the blackberries. Continue until berries are covered.
- Sprinkle 1-2 tablespoons sugar over the top and place in oven. Bake for 40-45 minutes, or until golden brown and bubbling.
- Serve warm and with vanilla ice cream.
Recipe adapted from >The Pioneer Woman
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