Basic Berry Cobbler Recipe
- 8 cups fresh blackberries, blueberries, or raspberries or a combination (about 1 1/2 pounds)
- 1 1/4 cups plus 1 tablespoon granulated sugar
- 5 tablespoons all-purpose flour
- 1/2 teaspoon fine salt
- 3 tablespoons unsalted butter, cut into 12 pieces
- 1 (9-1/2-inch) frozen deep-dish pie crust, thawed
- Vanilla ice cream, for serving (optional; see recipe intro)
- Heat the oven to 375 degrees F and arrange a rack in the middle.
- Line a baking sheet with paper towels; set aside.
- Rinse the berries and place them in a single layer on the prepared baking sheet to dry slightly.
- Transfer the berries to a large bowl, add 1 1/4 cups of the sugar, the flour, and the salt, and stir gently to combine.
- Place a 9-1/2-inch deep-dish pie plate on a foil-lined baking sheet.
- Pour the berry mixture into the pie plate and spread into an even layer.
- Distribute the butter pieces evenly over the top.
- Tear the thawed crust into large pieces and place over the berries, leaving some space between the pieces so that the berries are visible; reserve any leftover crust for another use.
- Sprinkle with the remaining 1 tablespoon sugar.
- Bake until the berries are bubbling and the crust is golden brown, about 40 to 45 minutes.
- Place on a wire rack and let cool for at least 30 minutes before serving.
- Serve with vanilla ice cream, if so desired.
fresh blackberries, sugar, flour, salt, unsalted butter, vanilla ice cream
Taken from www.chowhound.com/recipes/basic-berry-cobbler-29665 (may not work)