Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Flour

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1 1/2 teaspoons 7 1/2ml Sugar

  4. 1 cup 198g / 7oz Vegetable shortening

  5. 1/2 cup 118ml Ice water

  6. 6 cups 1422ml Fresh blackberries

  7. 2 cups 396g / 13oz Sugar

  8. 1/4 cup 59ml Grand Marnier

  9. 2 tablespoons 30ml Flour

  10. 1 Unsalted butter - cut into 1" cubes

  11. 2 Vanilla bean ice cream Fresh mint sprigs Powdered sugar in shaker

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly-floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in a 9- by 9- by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar. This recipe yields 10 servings.


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