A Dopp tradition is their legendary blackberry cobbler. When I was adopted into the family by marriage, I was not even a fan of pie or cobbler. But then I tried his Grandma's recipe and I was converted for life! (This recipe could also be substituted for blueberries or peaches, but we all agree blackberries are the best.) Also, I once tried to skimp on the sugar to make it a little "healthier"... don't do that. It makes the dish too tart and you can't come back from that. Just eat the irresistible calories and enjoy. (You can always work it off later. 😉 #worthit)
INGREDIENTS:
5 packages of 12 oz frozen blackberries
1 cup white sugar
1/4 cup cornstarch (if you use a more blackberries, don't forget to add a little more cornstarch)
2 tsp lemon juice
3 Tbsp butter (optional)
2 packs of Frozen Pie Crust
Milk to brush top of crust
Sugar to sprinkle
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Warm up blackberries and pie crusts to room temperature. *If using frozen blackberries, drain before moving to the next step.*
2. In a large bowl, mix blackberries with sugar and cornstarch. Add lemon juice.
3. Spray a large, deep 9x13 pan with cooking spray (we use the lasagna size reusable tins in the baking aisle). Place 2 pie crusts on the bottom. With a little milk, pinch the crusts together, then place crusts in the oven for a few minutes til lightly brown.
4. Pour blackberry mixture on top of crusts.
5. Cut the butter into cubes and place in different spots on top of the blackberries.
6. Lay remaining crust on top of blackberries and pinch the crust together with a little milk again, and pinch the edges (you can do it with a fork to make it look pretty if you want). If you have excess crust hanging over the edges, feel free to cut it and place it in a different spot to make the crust more even even.
7. Poke hole on top of crust with a fork, then brush the top with a little milk and sprinkle with sugar.
8. Bake at 350 for 45-50 minutes or until crust is brown.
For Peach Cobbler: replace blackberries with peaches. Add a dash of nutmeg and a tsp of cinnamon. Follow the rest of the directions the same.
For Blueberry Cobbler: follow all the steps the same, except sub blueberries for blackberries.
Comments