Description
Sweet-tart blackberries and a buttery pastry crust make for the blackberry cobbler of your dreams. Top it with a scoop of Braum’s Homestyle Vanilla Ice Cream, and you’re in for a real summertime treat.
Ingredients
- 2 cups Shawnee Mills All-Purpose Flour
- 1 teaspoon salt
- ¼ cup shortening, cold
- ½ cup Braum’s butter, cold
- 6 tablespoons ice water
- 1 cup granulated sugar
- 1 to 2 tablespoons cornstarch
- ⅛ teaspoon ground cinnamon
- 1 cup boiling water
- 4 cups blackberries
- Juice of ½ lemon
- 1 tablespoon Braum’s butter, cold and cut into small cubes
- 1 Equally Yolked Egg, lightly beaten
Instructions
- Step 1: Make pastry dough: Sift flour and salt into a medium mixing bowl. Cut in shortening and butter until well blended. Sprinkle in water, 2 tablespoons at a time, until well blended and the dough comes together easily. Slice pastry in half, and roll out one piece on a floured surface. Roll into a square about the size of your baking pan. Place into the bottom of the pan, pressing lightly against edges. Set aside to refrigerate until time to bake.
- Step 2: In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat, and add the blackberries. Stir gently until the blackberries release some juice. Set aside.
- Step 3: Spoon the blackberry mixture on top of the crust in the dish. Dot blackberries with tablespoon of butter.
- Step 4: Roll out the remaining dough to a 10-inch square. Cut the dough into 8 or 10 strips, and weave a lattice crust on top. Trim the excess dough to the same size as the overhang. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
- Step 5: Brush the pastry with the beaten egg and sprinkle with coarse sugar.
- Step 6: Place the baking pan on a parchment-lined baking sheet to catch any juice that may bubble over. Bake at 400 degrees for 10 minutes then reduce the heat to 350 degrees, and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
- Step 7: Cool to room temperature or serve warm topped with Braum’s ice cream.
