When I was a little girl, my Grandma Terrell and I could walk down one fork of the dirt road that led up to their house and pick buckets of blackberries which grew wild between the roadside and the barbed wire fence where cows were pastured. I loved picking the berries, the inevitable chigger bites, not so much. We ate freshly picked berries sprinkled with sugar. Grandma made jars of blackberry jam and jelly, blackberry pies, and blackberry cobbler. Today we can still find them along fence rows and roadsides, but in our suburban life, that is what they are – a find! We sometimes find fresh berries at the Farmer’s Market, or wait for them to go on sale at the supermarket. Out of season, frozen berries can be used.
This cobbler was made from berries shared with me which were picked by my good friend near her house. We like the crispy results of using regular pie crust instead of making a cakey batter for topping. As you see in the photo, I made a very rustic lattice top crust from purchased refrigerated pie dough. Since fruit pies and cobbler are the very best when eaten soon after they come out of the oven, I had to photograph this cobbler quickly!
Blackberry Cobbler with Lattice Pie Crust
5-6 cups fresh blackberries
1 cup sugar
4 Tablespoons flour
2 teaspoons freshly grated lemon zest
2 pie crusts, homemade or purchased – used Pillsbury refrigerated pie crusts
1 egg, beaten (for egg wash)
Preheat oven to 425 degrees F. Place blackberries in large bowl, add lemon zest, sugar, and flour, and toss. Lightly butter 8X12 baking dish and pour in blackberry mixture. Cut both pie crusts into 1-inch strips and roughly weave across top. Make egg wash by scrambling the egg, then brushing over crust. This does not have to be perfect – the crust will come out rusttic, golden brown and delicious!
Serve with vanilla ice cream or a dollop of whipped cream if you wish.
Bake for 1 hour or until crust is golden.
Allow cobbler to cool at least 1 hour before serving