Old Timey Blackberry Cobbler
Directions
- 1Add a pound of frozen blackberries, a cup of sugar (or monk fruit sweetener), about a teaspoon of cornstarch, and two tablespoons of unsalted butter to a pan.
- 2Cook and stir the berry mixture over medium heat until thawed, simmering, and slightly thickened.
- 3Remove the berry mixture from the heat and pour it into a 9x13 buttered baking dish, then set aside.
- 4Preheat your oven to 375°F.
- 5In a bowl, combine 1.5 cups of all-purpose flour and about a quarter teaspoon of salt.
- 6Add a quarter cup of lard and two tablespoons of cold cubed butter to the flour mixture.
- 7Use a pastry cutter to cut the lard and butter into the flour until it forms pea-sized pieces and has a shaggy texture.
- 8Gradually add ice water, starting with about three teaspoons, and mix until the dough comes together and can form a ball (approximately six teaspoons total).
- 9Take small pieces of the dough and flatten them out with your hands or fingers until as flat as possible.
- 10Lay the flattened dough pieces directly on top of the blackberry mixture in the baking dish.
- 11Mix one egg yolk with a little water.
- 12Brush the egg yolk mixture on top of the crust.
- 13Sprinkle the top of the crust with a little granulated sugar.
- 14Bake in the preheated oven for about 30 to 45 minutes.
- 15Allow the cobbler to cool slightly before serving to avoid burning your tongue.
Ingredients
- 1 pound frozen blackberries
- 1 cup sugar
- 1 cup granulated monk fruit sweetener
- 1 tsp corn starch
- 2 tbsp unsalted butter
- 1.5 cups all-purpose flour
- 0.25 tsp salt
- 0.25 cup lard
- 2 tbsp cold cubed butter
- 6 tsp ice water
- 1 egg yolk
- granulated sugar for sprinkling
Equipment
9x13 buttered baking dishpastry cutterparchment paper
Tips
- Use lard in the crust for a flaky texture, as it was traditionally done.
- Do not overmix the crust dough; leave pea-sized pieces of fat.
- Flatten out pieces of dough with your hands instead of rolling for an old-fashioned method.
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