Destiny just turned 11 this month. ELEVENNNNNNNNN. {Pretend there is a nice photo here} I haven’t done her 11 year photo session yet, but soooon! 🙂 Here is our Little Miss, just a few weeks old…. And what about us? … Continue reading
We have a great big Blackberry Patch on our property, but doggone it, if it hasn’t been sooo hot the past 2 summers, that they have dried before they fully came on. 😦
I barely got enough for 1 cobbler this year. Actually, it wasn’t quite 6 cups, so I had to hide some Blueberries in there, but you couldn’t tell.
This recipe is from Pioneer Woman, and was one of the first ones we tried of hers. It’s a keeper and we make one every summer!
Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.
In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse. Measure ½ cup milk, add an egg, and mix together. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over sticky.
Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.
Serve with vanilla ice cream.
Summer traditions taste GOOOOD!
~T
4 little Fergusons 