Blackberry Cobbler
2 cups flour
1 tsp. salt
1 Tbsp. sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup butter flavored Crisco
1/2 cup milk
1 egg, slightly beaten
2 1/2 cups blackberries
1 Tbsp. tapioca (granulated)
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
Dash nutmeg (1/8 tsp.)
1 Tbsp. butter
Place fresh blackberries in a large bowl. Sprinkle with tapioca and let stand at room temperature for 10-15 minutes. Add sugar, salt and spice. Mix well.
Preheat oven to 425 degrees. In medium mixing bowl, whisk together flour, salt, sugar, baking powder and baking soda. Cut in Crisco. Add milk and egg and stir until dough comes together. Don’t over-stir.
Divide the dough mixture in half. Place half on bottom of 13×9-inch baking dish by scooping out well rounded tablespoons of dough and flattening it to cover bottom.
Add blackberry mixture on top of cobbler dough. Dot with butter.
Use remaining dough to top cobbler by scooping out well rounded tablespoons and flatten with hands. Place on top of blackberries. Dust dough with additional sugar.
Bake for 20 minutes or until dough is golden brown. Serve warm or cold with a scoop of vanilla ice cream.
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