Summer time in Texas means three things....sweet tea, Blue Bell ice cream and cobblers made with fresh fruit. I loaded up this blackberry cobbler in our big rig (as in truck and horse trailer) one weekend as we headed to a roping.
Cowboy Blackberry Cobbler
1 box Pillsbury pie crust
1/2 stick of butter
1 c. of sugar (or a little more)
1/3 c. flour
1 t. vanilla
5 c. blackberries
Cut one pie crust into strips. I used 2 pie crusts because I love my cobbler crusty. Place some of the strips in the bottom of a greased 11 x 7 casserole dish.
Melt butter in the microwave. Stir sugar, flour and vanilla into the butter. Fold in the blackberries. Taste for sweetness....add more sugar if needed.
Spoon mixture on top of the strips. Add more strips and more blackberries. Top with strips and use a cookie cutter to decorate if you have a theme.
Brush top strips with an egg wash. Bake 45 minutes at 425.
1/2 stick of butter
1 c. of sugar (or a little more)
1/3 c. flour
1 t. vanilla
5 c. blackberries
Cut one pie crust into strips. I used 2 pie crusts because I love my cobbler crusty. Place some of the strips in the bottom of a greased 11 x 7 casserole dish.
Melt butter in the microwave. Stir sugar, flour and vanilla into the butter. Fold in the blackberries. Taste for sweetness....add more sugar if needed.
Spoon mixture on top of the strips. Add more strips and more blackberries. Top with strips and use a cookie cutter to decorate if you have a theme.
Brush top strips with an egg wash. Bake 45 minutes at 425.
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I hope you enjoy this recipe as much as a bunch of team roping cowboys did on a hot Texas day.
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