Blackberry Cobbler with Dumplings

By RoketJSquerl

My family’s recipe for southern blackberry cobbler that includes a lattice top and pastry dumplings.

Ingredients

• 2 cups all-purpose flour
• 12 tablespoons butter
• 1/2 cup ice water
• 2-3 cups blackberries, cleaned
• 1 1/2 cups sugar
• 6 tablespoons butter
• 1 1/2 cup water

Preparation

Step 1

For the cobbler crust, chill mixing bowl and pastry cutter in freezer for about 15 minutes prior to making crust. Then, cut butter into flour with pastry cutter. Slowly incorporate ice water just until dough begins to form. Pour dough onto parchment paper, divide and quickly work into two flat discs. Wrap tightly and place in freezer to chill prior to using.

Combine berries, sugar, butter, and water in heavy bottomed pan. Cook over medium heat until thick.
Preheat oven to 425 degrees.

Remove pastry for cobbler crust from the freezer and roll. Cut 1/2″ strips in both portions of the dough.
In one half of the dough, cut strips again to form individual pieces for dumplings. Drop into boiling blackberries and occasionally stir gently to make sure all dumplings are cooked.

Remove cobbler pan from heat and place second half of the dough in a lattice pattern on top of the blackberries.
Place pieces of butter on top of lattice crust and sprinkle with sugar. Place into oven and bake for about 20 minutes or until crust is lightly browned.

Remove from oven and allow to cool for at least 10 minutes before serving.

Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 8