Happy Tasty Tuesday!
This past weekend one of my sweet friends invited us over to pick blackberries on her land. I was more than happy to oblige! We love blackberries here and having them fresh in the summertime is always a real treat.
Blackberry Cobbler is Vince's favorite and I've made it a few different ways before, generally using a pie crust style top on it. This time I decided to try a different style, so I adapted a Pioneer Woman recipe (always a good choice, btw!). It turned out gorgeous and heavenly!! I love it when my food looks as good as it tastes:)
(adapted from the Pioneer Woman)
6 cups blackberries (fresh or frozen both work)
1/2 cups + 4 tbsp. sugar
1 tbsp. lemon juice
Lemon zest, to taste
2 cups flour
1/4 tsp. salt
1 tbsp. baking powder
1/4 cup shortening
4 tbsp. butter
1/2 cup milk
Preheat oven to 425F. Combine berries, 1/2 cup sugar, lemon juice, and lemon zest in a large bowl. Stir well and pour into a buttered baking dish.
In a separate bowl combine flour, salt, baking powder, and 1 tbsp. sugar. Cut in shortening and butter with a pastry cutter (or your fingers) and blend until mixture is coarse and crumbly. Combine the milk and egg and add them to this mixture; stirring until the mixture is smooth and not dry, but not too sticky (add a tiny bit of flour if yours is too sticky).
Take clumps of dough and place them on top of the berries until the entire top is covered. Sprinkle the top with 2-3 tbsp. of sugar, then bake until golden for about 30 minutes.
Eat, enjoy, repeat!
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