Southern Living magazine's Blackberry Cobbler

Southern Living magazine's Blackberry Cobbler

14

"Juicy blackberries are delicately spiced, and baked under a pretty lattice crust."

Ingredients

{{adjustedServings}} servings
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

On Sale

What's on sale near you.

Directions

  1. COMBINE first 5 ingredients in a large bowl; gently stir in blackberries. Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set aside.
  2. COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a time, evenly over mixture; stir with a fork just until dry ingredients are moistened.
  3. PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll pastry, still covered, into a 9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
  4. REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips. Arrange pastry strips over blackberry mixture in a crisscross pattern.
  5. COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees for 35 minutes or until pastry is golden.
Tips & Tricks

Footnotes

  • Reprinted with permission of Southern Living(R) magazine. All rights reserved.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe was a big hit, my children love blackberries and we put away quarts and quarts of them in the freezer. I loved the spices and the little touch of orange juice made a really nice tast...

I did not think this was a very good receipe. It was way to runny and had to much fruit and not enough crust.

This recipe made a really great filling. It was not too sweet and not too tart, and the spices added just a complement of flavor. I used ready-made pie crust (2) and placed the filling in a 9x13...