Wednesday, Dec 12th
Fresh Blackberry Cobbler
# 162
  • pastry for a 2-crust pie, prepared from mix or homemade
  • 4 cups fresh blackberries, cleaned
  • 2 cups sugar
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cider vinegar
  • 1/2 cup hot water
  • 1/4 cup butter (4 tablespoons), divided
Roll out half of pastry and cut in 1-inch wide strips. Place strips on a cookie sheet and bake at 450 for about 6 to 8 minutes, or until browned.
Combine cleaned blackberries, sugar, nutmeg, vinegar, and water. Spoon half of blackberry mixture into a lightly buttered 3-quart baking dish; dot with 2 tablespoons of the butter and top with baked pie crust strips. Cover with remaining blackberry mixture and dot with remaining 2 tablespoons butter.

Roll out remaining pastry and cut into 1-inch wide strips. Arrange strips lattice-fashion on top of blackberry cobbler. Bake blackberry cobbler at 450 for 15 to 20 minutes, or until lightly browned. Reduce heat to 300 and bake for 45 to 55 minutes longer.
Blackberry cobbler serves 8.
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