Black Berry Cobbler Layered Recipe
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Contributor: |
Contributor: Linnie Peppers Wride Larkspur CA
Added: Thursday, August 3, 2006
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Ingredients: |
Ingredients: pie dough equal to 3-4 shells
baking pan at least 2 inches deep
6 c black berries (fresh, frozen)
1/4 c water
1 1/4 c sugar
1/4 cup all-purpose flour
3 tbsp butter
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Directions: |
Directions:Cook berries with 1 cup sugar, and 1/4 cup water in sauce pan until berries are soft. Mix flour and 1/4 cup sugar, stir into berries and cook and stir till thickened slightly. Cover bottom and sides of large baking dish with part of your pastry. Excess can be left to hang over the edge. Place half your berries in the pastry. Roll out and cut another 1/3 of your pastry into strips and place on top of the berries, leaving a little space between each strip. Place rest of the berries over this and top with butter. Use remaining dough and excess from bottom to cover the cobbler with lattice or solid pastry. Bake at 400º until bubbling (to cook inside layer) and top is browned. NOTE: This is a deep dish pie, but we call it cobbler. Serves: 8-10 Prep: 45 min + baking
Editor Note:Linnie is my cousin on Mother's Norton side but she is named after an Osmon, Linnie Cooley Norton. We both love this dessert that our Mothers made with fresh picked or canned wild blackberries. Mary Bilan |
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Number Of
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Number Of
Servings:8-10 |
Preparation
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Preparation
Time:45 min not including baking time |
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