“Blackberry Cobbler – Granny’s Way”

When I see fresh fruit in the summer especially blackberries, I think of my Granny. Taking Sunday drives to her house as a kid holds so many memories. When you arrived at her house, big hugs were in store. Granny would then tell you to go to the kitchen for something special. The corner counter by her stove would have some ridiculously, delicious sweet treat. One of my favorites was what I call her famous Blackberry Cobbler – Granny’s Way. Today if I close my eyes I can smell and taste her cobbler bursting with fresh blackberries and ooey, gooey dough bites. Her trick was to add pieces of pie dough mixed with the fruit so every spoonful you would get a bite of heaven. Nothing like it, I’m telling you. Granny told me when I was a kid how she made her Blackberry Cobbler – Granny’s Way and I have been making my cobblers this way ever since. Use any kind of fruit you like; peaches, cherries, raspberries, etc. with homemade or store-bought pie crust. It’s all delicious when served slightly warm and topped with vanilla ice cream or whipped cream. Thank you Granny for showing me how to make your Blackberry Cobbler. This recipe has put many smiles on many faces. Love and miss you always.

Blackberry Cobbler – Granny’s Way

Blackberry Cobbler

3 – 6 oz. containers fresh blackberries

3 T. cornstarch

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 t. salt

1/4 t. nutmeg

1 1/2 to 2 cups water

Juice of 1 lemon

2 T. butter, divided

Pie Crust (enough for two 9 inch pies, homemade or store-bought)

Heat oven to 400 degrees.

For filling: In a large saucepan (3 qt.), combine blackberries, cornstarch, sugar, brown sugar, salt, and nutmeg. Add 1 1/2 cups water and lemon juice. Place saucepan over medium heat, cooking berry mixture, about 15 to 20 minutes, stirring occasionally to keep from sticking. Berry mixture should be thick, coating back of spoon. If berry mixture is too thick, add additional water. Berries tend to be less juicy in winter months or out of season. Remove from heat; add butter, stirring until melted and combined. Set aside to slightly cool while preparing baking dish.

Using a 9×9 square baking dish, place pie crust in dish, fitting up sides. No need to be perfect. With leftover pie crust, tear into small pieces and add to blackberry mixture. Mixture will be thick and gooey. Spoon blackberry filling into baking dish. Fold over sides onto filling; again no need to be perfect.

Bake at 400 degrees, about 50 minutes until crust is golden brown and filling is bubbly. Remove from oven to cool before serving.

Serve topped with vanilla ice cream or whipped cream.