Sometimes you need a delicious home-made blackberry cobbler to soothe your sweet tooth. This is the perfect one for you and your family. This recipe involves so little ingredients, but takes a lot to put it together! Enlist some of your family or friends to help, and we promise this will be the best blackberry cobbler ever!
- 5 cups flour
- 5 cups water
- 2 cold sticks of butter or 1 cup of butter (sliced)
- 1 1/2 pounds blackberries
- 4 cups sugar
- 2 sprigs mint
- 4 Tblsp cornstarch
- 2 Tsp oil
- 1 large bag of dried beans (for par-baking weights)
Blackberry cobbler filling
- Place the blackberries and mint into a medium sized sauce pot. Add 2 cups of water with 2 cups of sugar.
- Bring to a boil on medium to high heat, and let boil for 20 minutes to soften the blackberries.
- In a small bowl, combine the cornstarch with 1 cup of cold water and mix well.
- Pour the cornstarch mixture into the blackberry filling and stir until it becomes thicker. The sauce should be able to coat the back of the spoon (nappe consistency).
- Set blackberry filling to the side to cool.
- Sift 3 cups of flour and 2 cups of sugar into a mixing bowl and combine on low speed with a mixer, using the dough hook attachment.
- Add 2 cups of water to the mixer and let mix on a medium to low speed. Let the mixture become tacky, then take out of the bowl and place on a floured work surface.
- Add the cold sliced butter and knead into the dough. Continue kneading until the dough is no longer tacky, adding the remaining two cups of flour as needed, and until the butter isn’t clumpy anymore.
- Place the dough in an oiled bowl and cover. Put in the fridge and let cool and rest for 2 hours.
- Pull the dough out of the fridge and form about 1/3rd of the dough into a ball.
- Roll the dough out with a rolling pin until it is about the 1/4th inch thick.
- Place the rolled out dough into a deep baking pan (preferably glass) and press it down like a pie crust.
- Place baking weights or beans in the pan, over the crust, and bake the crust at 400 degrees Fahrenheit for 20-30 minutes.
- Once baked, take out and let cool. Once cooled take out the weights and or the beans.
- Roll out the rest of the crust to 1/4 inch thick and cut into strips.
- Pour the cooled down filling into the par-baked crust.
- Using the strips of dough you cut, weave the strips in and out of each other, creating a lattice pattern (we tried it but ended up going with strips on top). Just make it your own!
- Egg wash the top crust and dough strips. Bake the blackberry cobbler at 350 degrees Fahrenheit for 1 hour and let cool for at least an hour.
Serve with your favorite ice cream and enjoy!