This recipe is near and dear to my heart, as it is famous in our family. It is my Grandmama’a berry cobbler recipe – which brings back memories from my childhood of summer vacations spent at Grandmama and Grandaddy’s house in North Carolina, complete with cousins, roll-a-bat, and always – without exception – berry cobbler.
On one of those summer vacations, when I was probably about 12 years old, I asked my grandmother to tell me how she made the cobbler – she explained as she went and I wrote it down. Here is the original recipe that I wrote down that day all those years ago -
No, I’m not going to make you try to read that little piece of paper! I recently pulled out the old recipe and made a blackberry cobbler for my family using berries from our yard. I didn’t stay completely true to the recipe, however, as I used a refrigerated pie crust to save time. Here is Grandmama’s recipe as I originally received it, plus a few added notations. Keep in mind that Grandmama always made this without a recipe – knowing just how much of this and that to add by sight. I asked her to try to give me measurements, so they are here when needed.
~ Dough – Mix 2 cups flour, 1 tsp. baking powder, dash salt together in a bowl. Add a little (1/4 cup?) Crisco and cut into dry ingredients. Add milk until it is pastry consistency. I just pulled out my handy dandy pie crust from the refrigerator, but will definitely be trying the scratch version another time. Divide dough in half.
~ Grease 9 x 13 casserole dish or spray with cooking spray. I used (and always will use) Grandmama’s cobbler dish to make my cobbler.
~ Mash berries slightly.
~ Put half of the berries in the bottom of the casserole dish.
~ Add 1/2 – 1 cup of sugar all over top of berries. Add spats of butter on top.
~ Roll out one half of dough on flour (or lay out one of the refrigerated pie crusts). Cut strips about 1 inch wide.
~ Criss-cross strips over berries.
~ Make another layer of berries, sugar, butter and strips. Sprinkle some sugar over the top of the cobbler and add some more butter spats on top.
~ Bake uncovered at 450 degrees for 15 minutes. Turn oven down to 400 degrees and bake another 30-45 minutes.
~ While you’re waiting, let your kitchen helper lick the berry bowl!
~ Remove from oven when golden.
~ Serve with ice cream. I always make a point to use Grandmama’s cobbler bowls – brings back good memories.
The refrigerated crust seemed to cook up thinner than the way I remember Grandmama’s. It was good to use in a pinch, but I will probably try to make it from scratch next time. Enjoy!
This makes me want to get up a game of roll-a-bat – maybe when it’s a bit cooler outside!