Blackberry and Raspberry Cobbler |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Nothing better than a cobbler for a southern dessert. This is a mix on one of my mother's recipes. It has a little more crust than typical cobblers. You can use just about any fruit you would like. Make sure to serve with ice cream! Ingredients:
1 (10 inch) double pastry crust, unbaked (pillsbury preferred) |
2 cups blackberries |
2 cups raspberries |
1 1/4 cups sugar |
1/4 cup water |
2 tablespoons flour |
3 tablespoons butter |
Directions:
1. Roll half of the pie crust very thin and line a 8x8ish inch baking pan.
2. Roll other half of pie crust very thin and cut into 2 inch strips.
3. Bake half of the 2 inch strips at 350-375F on a cookie sheet.
4. In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils.
5. Mix together flour and remaining sugar; add to berry mixture.
6. Stir constantly for 3 minutes, until thick.
7. Spoon into pastry lined pan and push the cooked crust strips to the middle.
8. Dot with butter.
9. Cover with remaining strips.
10. Bake at 425F for 25-30 minutes.
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