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| Book Club Blackberry Cobbler |
"All of the southern girls in my e book membership like to eat. Each month we pick a potluck subject matter. The theme this month became 'Soul Food Throw Down.' Our dessert this month became blackberry cobbler. This is an smooth recipe that makes use of canned blackberries. It's quality with a big scoop of vanilla ice cream."
Ingredients :
- 2/three cup bloodless vegetable shortening
- 2 cups self-growing flour
- five tablespoons bloodless water
- 2 (15 ounce) cans blackberries in syrup
- 3/four cup white sugar
- 1/three cup self-growing flour
- 2 tablespoons butter
- 1/four cup white sugar
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 50M |
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- Preheat oven to 350 ranges F (175 degrees C).
- Cut the shortening into 2 cups of self-growing flour in a bowl with a pastry cutter till the shortening forms small portions the size of peas. Add the water, 1 tablespoon at a time, just till the dough holds collectively and is viable. Divide the dough into 2 balls. On a well-floured surface, roll out a dough ball into a piece about 9 inches square and 1/four inch thick. Lay the dough into the lowest of a 9x9-inch baking dish.
- In the same bowl you used to combine the dough, pour the blackberries with their juice, three/four cup of sugar, and 1/three cup of self-growing flour. Mix till the sugar has dissolved, and pour the filling over the crust. Roll out the last dough ball into a square approximately nine inches square, and cut the dough into strips. Lay the strips over the filling. Cut the butter into thin slices, and lay the slices over the strips of dough. Sprinkle with 1/four cup of sugar.
- Bake inside the preheated oven till the pinnacle crust is golden brown and the filling is effervescent, 30 to 40 minutes.
Notes :
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