Blackberry Cobbler

Blackberry Cobbler

                                                                                 

One of my favorite things about Summer is the availability of fresh berries and fresh blackberries are my favorite. Here along my fence line is covered with thorny vines with these blackberries ready to burst from the hot sun. You may have to wade through tall grass, get pricked a few times by thorns, get covered with chiggers (red bugs) and keep an eye out for a napping rattlesnake, but I can assure you it will be worth it in the end.  June is prime blackberry season in Mississippi. You have to be sure to get them before the birds, June bugs and Japanese beetles get to them. As they ripen all three will take these tasty morsels from you before you can reach them. The best course of action is to find a good spot with plenty of bushes and keep an eye on the berries and plan to pick the moment they ripen. This may mean walking a good distance through tall grass and brush to check on them daily as it gets later in the month but you will be glad you did. Those pesky birds know how good these things are, too. After scouring my regular spot for picking these delights, I came away with nearly a gallon of small delicious berries. I already had in mind what I wanted to create, a blackberry cobbler, the perfect blackberry concoction. And no blackberry cobbler would be as good if not topped with a scoop of vanilla bean ice cream.  If you have the opportunity to pick wild blackberries do so and taste what a blackberry is meant to taste like. Blackberry Cobbler with Vanilla Bean Ice Cream Fresh Blackberry Cobbler  Ingredients: 4 cups fresh blackberries 1 cup sugar 1/3 cup water A pinch of salt 1 cup flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 6 tablespoons shortening 1 ounce (1/8 cup) ice cold water 1 egg, lightly beaten 3 tablespoons sugar 1/4 teaspoon cinnamon Preheat your oven to 375 degrees. Grease a 9×9-inch baking dish and set aside. In a heavy medium saucepan, combine the blackberries, sugar, water, and salt. Cook over medium heat until the mixture comes to a boil. (Once the mixture comes to a boil drop strips of dough 1"x2" into hot juices for tender dumplings. Recipe below). Then reduce to a simmer, and smash up the berries using the back of a spoon or other utensil. Continue to simmer for about 30 minutes, until the mixture begins to thicken into a thin syrup. Pour the berry mixture into the prepared dish. In a medium bowl, combine the flour, baking powder, and salt. Cut in the shortening with a pastry blender until the mixture is crumbly and flaky. Make a well in the center and pour in the ice water. Stir lightly with a fork until a loose dough forms. Then get in there with your hands to make the dough into a ball. If the dough won’t come together, then add a few more drops of cold water. Turn out the dough onto a lightly floured surface and roll it out into a 10×10-inch square. It doesn’t have to be perfect, just big enough to drape over the dish with the berries. Trim the edges, and pinch them to the edge of the dish. (Add the trimmed dough to boiling berry mixture for tender dumplings). Next, brush the egg over the crust. Combine the cinnamon and sugar in a small bowl and sprinkle over the top. Bake for about 25 minutes, until the crust is golden brown and the berries are nice and bubbly. Allow to cool for 10 minutes before serving. Serve with a vanilla bean ice cream, while the cobbler is still warm. ℰℒℬ 2011