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Larissa’s Blackberry Cobbler


  • 1 egg
  • 2 C all-purpose flour
  • 2 C sugar
  • 4 C blackberries
  • 1⁄2 C butter
  • 1 Tbsp vanilla


Heat oven to 375°.

Spray an 8- by 8-inch pan with nonstick cooking spray. Beat the egg and add 1 cup each flour and sugar. Blend well and press into the bottom of the dish. Pour blackberries on top of bottom crust. Mix butter, remaining sugar and flour, and vanilla. Stir to blend completely, then flatten out clumps of dough in your hands and place on top of the berries. The pan will seem very full. Bake for 35 minutes or until golden brown. Let set for 10 minutes and enjoy. Serves 6 to 8.

• Freeze fresh blackberries (or any berry) with no added sugar. Simply spread berries in a single layer on a wide, shallow baking pan and freeze until firm. Pack in zipper-top bags, squeeze out extra air and refreeze.
• Consider adding blackberry puree to your next batch of lemonade or daiquiris. It adds beautiful color and a punch of flavor.
• Blackberry puree makes a great addition to homemade ice cream. The custard from the cream will smooth out the tang of the berry. Replace 1 cup of milk or cream with a cup of berry puree. And if the ice cream is made with cooked custard or by heating milk and sugar, add a cinnamon stick while the mixture cooks.

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