Blackberry Cobbler
Submitted by: Linda Phelps
“For a 4th of July theme, cut Stars and Stripes from the top crust.”
2 pints or packages of frozen or fresh blueberries or blackberries
1/2 to 1 cup of sugar
1/2 to 1 cup water or Biltmore blackberry flavoring
1/2 tsp almond flavoring
1 box Pillsbury rolled pie crust
Mix 1 or 2 Tablespoons of cornstarch in about a 1/2 cup cold water.
Mix into the fruit mixture. Cook about 15 to 20 minutes. Let cool for about 30 minutes.
Pie Crust: There are two in each box. Preheat your oven to 350 degrees. Using a casserole or pie dish, spray with PAM. Place one pie crust in the bottom of the casserole or pie dish. Place the cooled berries in your dish. Place the second pie crust over the berries. Cut a few slits in the top pie crust.
Cut about a half stick of butter into small pieces and place in top of the crust. Then, sprinkle about a 1/2 cup of sugar over the butter and top crust.
Before putting the cobbler in the over either place your dish on a cookie sheet with sides or place a cookie sheet with sides on the shelf below your cobbler. (If you do not place a cookie sheet under your cobble and the cobbler bubbles over, you may need to clean your oven very soon!)
Cook your cobbler 30 minutes or more until the top crust is golden brown and the cobbler is bubbling.