SWEETS RECIPES

HOMEMADE BLACKBERRY COBBLER

HOMEMADE BLACKBERRY COBBLER – This recipe isn’t rated 5 stars for nothing, it’s excellent! But, a few changes could be made. You either have to increase the dough or decrease the pan size. I used an 8 × 8 baking pan and the dough amount was perfect. I also added cinnamon to the dough and berries, and vanilla extract to the dough. Not only that, but I used tart wild black berries, and it was still a little on the sweet side, I would probably decrease the sugar by a 1/4 c.

HOMEMADE BLACKBERRY COBBLER INGREDIENTS NEEDED:

— 1 box of 2 refrigerated pie crusts (I prefer Pillsbury).

— 2 (14-16 oz) bags frozen blackberries.

— 1 stick butter, melted.

— 1⅓ cups sugar (for berries).

— ½ cup flour.

— ¾ cup sugar (for crust).

— ½ stick butter, cut into small cubes.

— ½ cup water.

HOMEMADE BLACKBERRY COBBLER INSTRUCTIONS RECIPE:

Heat oven to 350 degrees.

Unroll one pie crust and place in the bottom and upsides of a 12” cast iron skillet.

Pierce bottom and sides of crust with a fork.

Bake 7 minutes; remove from oven.

Increase oven temp to 400 degrees.

In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.

Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.

Gently pour berries into skillet; sprinkle water over berries.

Unroll the second pie crust over top of the berries, sealing at the edges of the skillet.

Scatter the small pieces of butter on top of the crust.

Sprinkle ¾ cups sugar on top of crust.

Cut tiny slits in top of pie crust.

Bake approximately 45 minutes, or until bubbly at the edges and beginning to brown on top.

(I highly recommend a pie shield to keep edges of crust from burning.)

More recipes:

DELICIOUS CHICKEN POT PIE

TATER TOT CASSEROLE

BACON EGG AND HASH BROWN CASSEROLE

GRANDMA’S GINGERSNAP COOKIES

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