Blackberry Cobbler
Hand Farm Market in Longs, South Carolina is a new member of the Certified Roadside Market Program
One of my favorite things to do growing up and even as an adult is to pick blackberries. They seem to grow wild everywhere here in South Carolina from the backyard to the roadside. While I'd always end up stuck by briars, the reward of a bucket full of fresh blackberries was always worth it.
I recently stopped by a SC Certified Roadside stand to grab a bag of boiled peanuts and I noticed they had U-Pick Blackberries. We didn’t have time to pick but luckily the farmer had a large basket ready to go, so I purchased the basket.
I was blown away by the size of the berries. They were huge! I have only seen small blackberries. After a brief discussion with this kind farmer, he explained to me that the berries that grow wild all over South Carolina, the same ones that we've been picking our entire lives, are actually dewberries, not blackberries!
To say I was surprised was an understatement. Whether it's a dewberry or a blackberry, this tart and sweet cobbler recipe is sure to please your entire family!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Ingredients:
2 cups blackberries
1 sheet Puff Pastry
1 cup sugar
1 egg
½ tsp ground cinnamon
Instructions:
Preheat the oven to 375 degrees F.
In a medium saucepan heat sugar, cinnamon and blackberries over medium heat for 5-7 minutes, gently mashing blackberries as you stir.
Beat 1 egg in a small bowl and set aside.
Pour blackberry mixture in a 9x11 casserole dish.
Unfold the puff pastry and lay on top of the blackberries. (If you prefer a design rather than a solid crust, you can cut your puff pastry into strips or shapes to decorate the top of your cobbler. A lattice design looks beautiful.)
Brush beaten egg all over top of puff pastry.
Bake at 375 degrees F for 30 minutes or until golden brown.
Let sit for 20 minutes before serving to thicken.
Serve independently or with a scoop of vanilla ice cream.
