My grandmother made this cobbler when I was a little girl I can still remember the fun we had first picking blackberries together in the hills. Blackberries are my favorite filling, but this cobbler can also be made with apples.
- 1 cup butter, divided
- 1 cup plus 2 tablespoons sugar, divided
- 1 cup water
- 1-1/2 cups self-rising flour
- 1/3 cup milk, room temperature
- 2 cups fresh or frozen blackberries
- 1/2 to 1 teaspoon ground cinnamon
- In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat 1 cup sugar and water until sugar is dissolved; set aside.
- Place flour in a bowl; cut in remaining butter until mixture resembles fine crumbs. Add milk, stirring with a fork until dough leaves sides of bowl.
- Turn out onto a floured surface; knead three or four times. Roll into an 11-in. x 9-in. rectangle. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. slices. Carefully place slices in baking dish. Pour sugar syrup around slices (syrup will be absorbed).
- Bake at 350° for 45 minutes. Sprinkle with remaining sugar; bake 15 minutes longer. Serve warm or cold. Yield: 8 servings.
Originally published as Blackberry Cobbler in Grandma's Great Desserts Cookbook 1992, p42
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