Saturday, July 18, 2015

Fancy Blackberry Cobbler....Sunny and Hot, 90's

A bit more work than our 'Chigger Cobber' we shared a couple of weeks ago, but worth it!
Wonderful  for a potluck or when you have company coming over.
Nothing says "Summer" like blackberry cobbler!

Fancy Blackberry Cobbler

5 cups blackberries
11/4 cups sugar
4 T. cornstarch
1 T. water
1 tsp. almond flavoring
1/4 tsp. cinnamon
1 cup all-purpose flour
4 T. shortening
3-4 T.cold water
1 T. butter, melted
1 T. sugar

Combine flour and shortening, cutting together to make course crumbs, slowly add water, stirring gently, just till dough forms a ball. Place in fridge while you make the cobbler.
Put 3 cups of blackberries in a 8 x 8 inch baking pan or two quart backing dish, set aside.
Place 2 cups of blackberries in the blender, puree till smooth, pour through a sieve to remove seeds, pressing well with a rubber spatula to get all the pulp and juice. Reserve 1/4 cup of this and place rest in small sauce pan, add sugar, almond and cinnamon, cook over medium heat till bubbles.
To reserved 1/4 cup blackberry puree add 1 T. water and 4 T. cornstarch, stir till smooth, add to sauce pan cook 1 minute, pour over 3 cups blackberries.
On floured board roll out dough about 1/4 inch thick, cut into strips and lay on top of cobbler, drizzle with 1 T. butter and sprinkle with  1 T. sugar .
Bake at 350* for 25-30 minutes or till top bubbles and crust is lightly browned.
Serve warm with vanilla ice cream

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