Ingredients Jump to Instructions ↓

  1. 14 cups 3318ml Fresh or frozen blackberries - thawed if frozen

  2. 1 cup 198g / 7oz Sugar - plus

  3. 2 tablespoons 30ml Sugar

  4. 1/3 cup 78ml Quick-cooking tapioca

  5. 3 cups 187g / 6.6oz All-purpose flour

  6. 1 teaspoon 5ml Salt - optional

  7. 1 cup 198g / 7oz Vegetable shortening

  8. 3 tablespoons 45ml Water - to

  9. 4 tbsps 1 tablespoon 15ml Milk

  10. 1 Heavy cream

  11. 1/4 cup 49g / 1.7oz Powdered sugar

  12. 1 teaspoon 5ml Vanilla

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees and adjust the rack to the middle. Put the berries in a 9- by 13-inch pan and sprinkle with 1 cup sugar and the tapioca. Lightly flour a pastry cloth. Measure the flour and salt into a mixing bowl and cut in the shortening with a pastry cutter until it resembles cornmeal. Add 3 to 4 tablespoons water and form the mixture into a ball. Place the dough on the pastry cloth and roll out from the center to the shape of the pan, turning it over once. Place the pastry over the berries and trim the edges to fit inside the pan. Brush the milk over the pastry. Cut several vents in the dough and sprinkle on the remaining 2 tablespoons sugar. Bake for 40 minutes, or until the crust is golden. Whip the cream with the powdered sugar and vanilla until thickened. Serve the cobbler while it is still warm with whipped cream. This recipe serves 12.


Send feedback