This weekend while visiting my in-laws for a very quick day trip, we gathered up the last few blackberries on their bushes to bring home and mix up a batch of cobbler. Mr. Deaton (a sweet friend of my husband's parents, and undoubtedly one of the nicest men you'll ever meet), helped my kids and me pick every berry we could find. While we were chatting he mentioned his mother's favorite recipe for Blackberry Cobbler. . . and if you knew Mr. Deaton, you'd know I just had to try it.
Here's the best part: Mr. Deaton told me that when he makes the recipe himself, he just used a Pillsbury Pie Crust instead of mixing up a fresh pie crust from scratch . . . WOOHOO! That meant I didn't have to stress over creating and rolling out the pie dough, but I'd still make a cobbler *almost* as good as his mom's (which worked out just fine for me.) If you'd love some yummy cobbler but might enjoy a lazy way to get there, here you go. (Doesn't lazy just sound wonderful?)
Almost Homemade Blackberry Cobbler
- 1/2 cup butter, melted
- 2 tsp. vanilla
- 1 cup sugar
- 1/2 cup all purpose flour
- 1 refrigerated Pillsbury Pie Crust
- 3 1/2 fresh blackberries, sprinkled with a little extra sugar
- 1 tablespoon sugar
- 1 egg white
- 2 tablespoons water
- Mix together butter, 1 cup sugar, flour and and vanilla.
- Sprinkle a little sugar over your berries, and slowly mix them into the flour mixture.
- Pour into greased 11×7 pan (we only had a 9×13, which worked just fine!).
- Using pizza cutter (or knife if you don't have one), cut 1″ strips from the pie crust and layer on top of the blackberry mixture.
- Mix together egg whites and water, and lightly brush over the pastry. Sprinkle remaining 2 tablespoons of sugar over the pie crust.
- Bake at 425 for 40-455 minutes, or until crust is brown. (Mine was pretty brown at 40 minutes.)
- Serve with ice cream, and enjoy!
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