"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mountain Blackberry Cobbler Recipe

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This recipe for Mountain Blackberry Cobbler, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 qts. fresh or frozen blackberries
water
2 c. sugar
3 T. cornstarch
1/2 tsp. salt
2 deep-dish 9-in. pie crusts
whipped cream (optional)

Directions:
Directions:
In a two-quart sauce pan, combine blackberries with just enough water so that berries will not stick to pan. Bring to a boil. Add all but one-quarter cup sugar and continue heating. In another bowl, combine remaining sugar, cornstarch and salt and whisk with enough water to dissolve the cornstarch, making a smooth thin sauce. Add to blackberries and cook until the sauce thickens. Pour into a pie crust. Cut the remaining crust into strips and form a lattice over the filling. Bake in preheated 375 oven for about 20 minutes. Crust should be golden brown. Serve topped with whipped cream.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Picking blackberries in summer is great fun. However, be sure to check yourself for ticks and chiggers when done!

 

 

 

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