Tiger Mountain Blackberry Cobbler
- 8 cups fresh blackberries, rinsed
- 1/4 cup butter, melted
- 3 Tbs cornstarch
- 1 to 1-1/2 cups sugar, divided
- 1 Tbs lemon juice
- 1 Tbs vanilla
- 2 rolled crusts, or 1 rolled crust and 1 puff pastry sheet
- 1 egg white mixed with a teaspoon of water
- 2 Tbs raw sugar
- Prepare the Filling
- 1. Preheat oven to 350 degrees F.
- 2. Mix cornstarch and 1/2 cup sugar together.
- 3. Place blackberries in large pan. Melt butter and pour over blackberries. Sprinkle cornstarch mixture over berries. Stir gently to coat all berries.
- 4. Place berries over medium low heat. Pour in remaining sugar to taste and mix gently. Heat for about 7-8 minutes, until juicy. Stir gently a few times, but try not to crush berries.
- 5. Remove from heat, add lemon juice and vanilla and stir gently.
- Assemble the Cobbler
- 6. Spray pan and line with 1 unrolled pie crust. Leave some hanging over the edges.
- 7. Gently pour the berry mixture in. Cover with the other pie crust or pastry sheet. Seal the edges together.
- 8. Brush top with egg white. Sprinkle the raw sugar on top. Cut a few vent slits in top.
- Bake
- 9. Place in preheated oven for about 30-40 minutes, until golden brown on top. Let cool a few minutes and enjoy !!!
fresh blackberries, butter, cornstarch, sugar, lemon juice, vanilla, rolled crusts, egg, sugar
Taken from www.epicurious.com/recipes/member/views/tiger-mountain-blackberry-cobbler-58390802 (may not work)