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Mamma’s Blackberry Cobbler contains three of the five major food groups–fruit (the berries), grain (made into flour), dairy (cream and butter). Ergo, it HAS to be good for you, right? Well, good FOR you or not . . . this cobbler is D-licious! And, it is pretty simple to make.

What you’ll need for Mamma’s Blackberry Cobbler:

1. Pie crust, 1 box (containing 2 crusts)
2. Blackberries, 1 or 2 pints (fresh berries are preferable)
3. Flour, 1/2 cup
4. Granulated Sugar, 1/2 cup
5. Cinnamon, 1 teaspoon
6. Ginger, 1/2 teaspoon
7. Allspice, 1/4 teaspoon
8. Nutmeg, 1/4 teaspoon
9. Ground Cloves, 1/8 teaspoon
10. Heavy Whipping Cream, 1/2 cup
11. Butter, 4 tablespoons

Let’s put together Mamma’s Blackberry Cobbler:

1. Remove pie crust from refrigerator, according to package directions.
2. Place Blackberries in a colander, rinse and set aside to drain.
3. Preheat oven to 400⁰F.
4. Place one crust in a pie plate, settling the crust into the shape of the pie plate, and letting the excess crust hang over the edges of the plate.
5. Mix together the flour, sugar and spices. Stir to combine thoroughly.
6. Add about 1/4 of the cream to the dry ingredients and stir. The mixture will be dry. Add a little more cream, stir, repeat until all cream is incorporated. (If you add the cream all at once, the concoction may end up lumpy.)
7. Add the blackberries to the sugar/flour/cream mixture and stir to coat the berries.
8. Pour the coated blackberries and any excess cream stuff into the pie crust that you previously put into the pie plate.
9. Lay 4 pats of butter (1 tablespoon each–spaced evenly in the pie) on top of the blackberry/cream mixture.
10. Place the second pie crust on top of the berry mixture, letting any excess crust hang over the edges of the plate.
11. Press a fork against the inside edges of the pie plate to seal the pie crust, then cut off any crust still hanging over the edge of the plate. Using the fork, poke holes in the top pie crust to allow steam to escape.
12. Put the pie in the oven and bake for 30-35 minutes, or until the crust is golden brown around the edges.

Even though there are several steps involved in putting together Mamma’s Blackberry Cobbler, this is still a pretty simple recipe. And, it is versatile, too. You can substitute apples, peaches, or blueberries for the Blackberries and it will still be one of the best desserts you’ve ever eaten! My family is addicted!

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Yield: 12

Mamma's Blackberry Cobbler

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Mamma's Blackberry Cobbler contains three of the five major food groups--fruit (the berries), grain (made into flour), dairy (cream and butter). Ergo, it HAS to be good for you, right?

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Ingredients

• Pie crust, 1 box (containing 2 crusts)
• Blackberries, 1 or 2 pints (fresh berries are preferable)
• Flour, 1/2 cup
• Granulated Sugar, 1/2 cup
• Cinnamon, 1 teaspoon
• Ginger, 1/2 teaspoon
• Allspice, 1/4 teaspoon
• Nutmeg, 1/4 teaspoon
• Ground Cloves, 1/8 teaspoon
• Heavy Whipping Cream, 1/2 cup
• Butter, 4 tablespoons

Instructions

1. Remove pie crust from refrigerator, according to package directions.
2. Place Blackberries in a colander, rinse and set aside to drain.
3. Preheat oven to 400⁰F.
4. Place one crust in a pie plate, settling the crust into the shape of the pie plate, and letting the excess crust hang over the edges of the plate.
5. Mix together the flour, sugar and spices. Stir to combine thoroughly.
6. Add about 1/4 of the cream to the dry ingredients and stir. The mixture will be dry. Add a little more cream, stir, repeat until all cream is incorporated. (If you add the cream all at once, the concoction may end up lumpy.)
7. Add the blackberries to the sugar/flour/cream mixture and stir to coat the berries.
8. Pour the coated blackberries and any excess cream stuff into the pie crust that you previously put into the pie plate.
9. Lay 4 pats of butter (1 tablespoon each–spaced evenly in the pie) on top of the blackberry/cream mixture.
10. Place the second pie crust on top of the berry mixture, letting any excess crust hang over the edges of the plate.
11. Press a fork against the inside edges of the pie plate to seal the pie crust, then cut off any crust still hanging over the edge of the plate. Using the fork, poke holes in the top pie crust to allow steam to escape.
12. Put the pie in the oven and bake for 30-35 minutes, or until the crust is golden brown around the edges.

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