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Brandy's Blackberry Cobbler

Reviewed: Jul. 9, 2014
Put the pie crust on the bottom & add a delicious gooey top that covers it all! This recipe has a superb berry mixture but I cooked my homegrown blackberries on med low with the sugar, 1/2 the water, tsp of vanilla, dash of lemon juice, dash of cinnamon, & dash of nutmeg first. Added the flour & rest of water for last few min & it thickened up perfect. After reading reviews about how this version didn't have enough topping, I read a peach cobbler recipe here, & a man adjusted one to include his grandmother's top-and it's what I have been searching for, the traditional gooey type. I put this recipe's rolled crust on the bottom of a large Pyrex casserole bowl, next scooped (spatula needed) the berry mixture onto the crust, then layered 1 1/2 cups of each on top: flour, sugar & milk-Sprinkling some of each alternately, then dotted it with butter all over (about 4-6 tablespoons). Baked uncovered at 400 for 40 min. & then lowered temp to 350 for another 20 min or until it started to brown & turn solid on top. Fantastic texture & best ever!
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Best in Show Blackberry Cobbler

Reviewed: Jul. 7, 2013
Very nice recipe, similar to a handed-down one I had. From knowledge of the other, I took about 1/3 of the sugar that goes on top and added it to my fresh picked berries. Some were a little hard, so I slightly mashed them & simmered them for a few minutes with a pinch of nutmeg added to the sugar to make a juice. Excellent batter, and we liked the juice that formed at the bottom. Can't wait to try this recipe with other berries and cherries-thank you for sharing your time-honored family secret!
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