This recipe for Blackberry Cobbler, by Peggy Benoit, is from The BENOIT Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Pie Crust: 2 C all purpose flour 2/3 C Crisco 7 T milk 1 tsp. salt Topping: 2 1/2 C sugar 1/4 C flour 6 C fresh blackberries
Cut Crisco in flour very well. Add salt and milk. Mix together. Roll out on floured surface. Put crust into deep pan and add blackberries. Mix together topping ingredients and pour over top of blackberries. Put about 5 pats of butter on top and bake at 350º for 1 1/2 hours or until bubbly.
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