This next installment of What Micky Eats...At Home features a variation of one of my classic go-to desserts. I normally make this cobbler using apples, but have substituted with beautiful blackberries that are in season this summer. At the grocery store, we noticed all the berries were plentiful and on sale. Strawberries, blueberries, raspberries, and blackberries. Cherries too. We picked up a large pint of blackberries and strawberries for an easy, refreshing snack.
Since berries don't have a long shelf life, I often freeze some to use in smoothies or other desserts. I decided to use some of the blackberries in my cobbler recipe. These particular berries were not overly sweet and still had some tartness to them, which holds up well to the added sugar and vanilla. The below recipe makes six servings. Enjoy!
Blackberry Cobbler
- 1 cup sugar
- ½ cup flour
- ½ cup melted butter
- 1 teasp vanilla extract
- 3 ½ cups blackberries (frozen)
- 1 Tbsp sugar
- 1 egg white
- 2 Tbsp water
- ½ package pie crust
- Preheat oven to 425 degrees.
- Stir together sugar, flour, butter, and vanilla.
- Gently stir in blackberries.
- Spread mixture into a slightly greased baking dish.
- Cut pie crust into strips and arrange on blackberries.
- Mix egg and water. Brush onto pie crust. Sprinkle with sugar.
- Bake for 45 minutes, until crust is golden brown and blackberries are bubbly.
- Serve best warm with vanilla ice cream.
- Gently stir in blackberries.
- Spread mixture into a slightly greased baking dish.
- Cut pie crust into strips and arrange on blackberries.
- Mix egg and water. Brush onto pie crust. Sprinkle with sugar.
- Bake for 45 minutes, until crust is golden brown and blackberries are bubbly.
- Serve best warm with vanilla ice cream.
