Black-and-Blue Cobbler

Black-and-Blue-Cobbler

Blanketed with a lattice-top crust, the fresh blackberries and blueberries in this Black-and-Blue Cobbler are the ultimate taste of summer.

Black-and-Blue Cobbler
Makes 8 to 12 servings
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Ingredients
  1. 8 cups fresh blackberries (about 2¼ pounds)
  2. 2 cups fresh blueberries
  3. ¾ cup sugar plus 1 tablespoon sugar, divided
  4. ½ cup all-purpose flour
  5. 1⁄8 teaspoon salt
  6. 2 tablespoons fresh lemon juice
  7. ¼ teaspoon ground cinnamon
  8. ¼ cup cold butter, cubed
  9. Buttery Pastry Dough (recipe follows)
  10. 1 large egg, lightly beaten
  11. 1 teaspoon water
  12. Garnish: sugar
  13. Vanilla ice cream, to serve
Instructions
  1. Preheat oven to 375°. In a 13x9-inch baking pan, gently stir together blackberries, blueberries, 3/4 cup sugar, flour, salt, lemon juice, and cinnamon. Sprinkle with butter.
  2. On a lightly floured surface, roll 1 portion of Buttery Pastry Dough into a 9x6-inch rectangle. Cut crosswise into 6 strips. Place strips crosswise over fruit mixture, trimming edges, if necessary. Roll remaining portion of Buttery Pastry Dough into a 13x4-inch rectangle. Cut lengthwise into 4 strips. Place strips lengthwise in pan, trimming edges, if necessary.
  3. In a small bowl, whisk together egg and 1 teaspoon water; lightly brush over dough. Sprinkle with remaining 1 tablespoon sugar.
  4. Bake until crust is golden brown and filling is bubbly, approximately 45 minutes. Let stand 20 minutes. Serve with ice cream.
Taste of the South https://www.tasteofthesouthmagazine.com/
Buttery Pastry Dough
Makes pastry for 1 (13x9-inch) cobbler
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Ingredients
  1. ½ cup unsalted butter, softened
  2. 1/3 cup sugar
  3. 1 large egg
  4. 1½ cups all-purpose flour
  5. ½ teaspoon salt
Instructions
  1. In a large bowl, beat butter and sugar with a mixer at medium speed until creamy. Add egg, beating until combined. Gradually add flour and salt; beat until smooth, stopping to scrape down sides of bowl. (Mixture will be thick.)
  2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough in half; shape into small rectangles. Wrap each portion in plastic wrap. Refrigerate for 1 hour.
Taste of the South https://www.tasteofthesouthmagazine.com/

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