"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

BLACKBERRY COBBLER Recipe

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This recipe for BLACKBERRY COBBLER, by , is from The Priddy Family Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
April Priddy
Added: Wednesday, September 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter

SYRUP:

1 c. sugar
1 c. water

COBBLER:

1 1/2 c. self-rising flour
1 c. butter
1/3 c. milk, room temperature
2 c. blackberries, fresh or frozen
1/2 to 1 tsp. cinnamon
2 tbsp. sugar
If self-rising flour is not available, substitute 1 1/2 c. all-purpose flour plus 1/4 tsp. salt and 2 1/4 tsp. baking powder

Directions:
Directions:
Melt 1/2 cup butter in 10 inch round or oval baking dish; set aside. Make cobbler dough by cutting butter/butter into flour until particles are like fine crumbs. Add milk and stir with a fork until dough leaves side of bowl. Turn out on floured board; knead 3 or 4 times. Roll out to 11 x 9 x 1/4 inch thick rectangle.
Spread berries over dough; sprinkle with cinnamon and roll up like a jelly roll. Cut into 1 1/4 inch thick slices.

Carefully place in pan over melted butter. Pour sugar syrup carefully around slices (crust will absorb liquid). Bake at 350 degrees for 1 hour. Fifteen minutes before removing from the oven, sprinkle 2 tablespoons sugar over crust. Serve warm or cold. Yield: 8 ser

 

 

 

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