Country Blackberry Cobbler Recipe Recipe

How to make it

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• 1. Prepare pie crust recipe, roll out and cut into strips, (about 1inch wide, 13 inches long) to form lattice, (doesn't have to be exact!)
• 2. Grease a 9 x 13 pan (aluminum works best)
• 3. Heat oven to 400 degrees
• 4. Place strips of pie crust in bottom of pan in lattice pattern
• 5. Pour 2 cups Blackberries mixed with either 1-1/2 or 2 cups sugar
• 6. over lattice bottom crust
• 7. Dot heavily with butter
• 8. Cover with more strips of pie crust in lattice pattern on top of blackberries and sugar
• 9. Place in oven until lightly browned this takes 30 minutes if the rack is in the middle of the oven. Temp reading 350.
• 10. Then pour 2 cups boiling water over cobbler and return to oven until juice begins to thicken. Time for this is 15 minutes.
• 11. NOTE: This is a very old family recipe. Don't believe a 9 x 13 glass dish existed when this was first made! However, if an aluminum pan is unavailable, a glass dish will work. Of course, the aluminum browns so much better.
• 12. This cobbler cries out for vanilla ice cream. It is mighty good!
• 13.
• 14. From JJ:
• 15. I love pie crust when it’s gooey and this recipe begged for at least 3 of the refrigerated rolls, although they come two to a pack. I think it would be interesting to put a full layer of crust on the bottom, and then berries mixed with sugar and butter, a full lattice work of strips, another layer of berries and sugar and butter, and then a full lattice work of crust. This recipe when cooled is only about ½ + tall. I think two layers would be purely decadent and would increase by 5 minutes first cooking time to 35 minutes. I might increase water by ½ cup. Pouring water on this cobbler was the hardest thing to do, just seemed so odd. But it sure worked. She has a great recipe!
• 16. I found if I put the berries in the large blue bowl and then poured on the 1 ½ cups of sugar I could flip the berries around and get them evenly coated with the sugar (see close-up pic). This way I never broke any berries using a spoon to mix and they were all evenly coated. By the time I had the lattice work done, the sugar had already started working magic and juice was forming, so when I spooned out the mixture it was perfect.