Friday, June 25, 2010

Blackberry Cobbler

This is a good ole Missouri Ozarks recipe and one I've used for 35 years. Where I'm from in the Ozarks has the biggest, juiciest blackberries you've ever tasted and we used to go blackberry picking every summer. Inevitably I got poison ivy, but well worth it!! It is easy and just use my crust recipe on this site. Always yummy good with a scoop of vanilla bean or peach ice cream. Oh, those lazy days of summer!!

  1. 4+ cups of blackberries, rinsed and picked over and drained

  2. 2 TBLS. tapioca

  3. 1 1/3 cups sugar

  4. Dash of nutmeg

  5. 2 TBLS. butter

  6. 2 pie crust- recipe on this site

Preheat oven to 375 degrees. Mix berries, tapioca, sugar, and nutmeg togther. Pour into bottom pie crust and dot with the 2 TBLS. of butter. Do a lattice top crust by cutting 1 inch strips and weaving them together. Do this by laying strips one way with small space in between and then lay the strips over the first ones from the other direction or side.(See picture). Brush lattice top with milk and then sprinkle with cinnamon sugar. Put on baking sheet with sides and bake at 375 degrees for app. 1 hour until crust is browned and juices are bubbling. It's heaven!!

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