This recipe isn’t rated 5 stars for nothing, it’s excellent! But, a few changes could be made. You either have to increase the dough or decrease the pan size. I used a 8 x 8 baking pan and the dough amount was perfect. I also added cinnamon to the dough and berries, and vanilla extract to the dough. I used tart wild black berries and it was still a little on the sweet side, I would probably decrease the sugar by a 1/4 c.
Excellent! With family stretched across 5 southern states cobbler is a tradition, and this recipe certainly rates as good as, if not better than, most family recipes (don’t tell Grandma). Both me and my dad agree that this is a superb recipe. The only changes I made were to add 1/4 tsp. of freshly ground cinnamon to the dough, and another 1/4 tsp. to the fruit mix, and also a little extra lemon juice. Nothing that would really change it. Also, my new rangetop doesn’t allow cast iron skillets 🙁 No big deal. I boiled the fruit mixture in a large sauce pan and transfered to a casserole dish (uncovered) while still bubbling, and then added dough. Voila!! I don’t think I’ll ever need another cobbler recipe. When the blackberries run out I think I’ll try it with apricots. Edit: I’ve since increased the dough mixture by 50% and reduced the sugar in the fruit mixture by half (with other member recommendations). Much better!
To Make this Recipe You’Il Need the following ingredients:
2 Pie crusts (I prefer Pillsbury)
Frozen blackberries
Butter, melted
Sugar (for berries)
Flour
Sugar (for crust)
Butter, cut into small cubes
Water
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