Recipe: Blackberry Cobbler

Blackberry Cobbler

1 3/4 cup flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1/2 cup cold milk
2 tbsp. butter
1 1/2 cup sugar
1/3 cup cornstarch
1/2 tsp. cinnamon
Dash of salt
4 cup blackberries

Preheat oven to 400 degrees. Combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add in the milk, mixing with fork. Shape into an 8 inch square baking dish. Line baking dish with pastry. Add combined dry ingredients to berries; mix lightly. Spoon into shell; dot with butter. Roll out remaining dough to cover 8-inch baking dish. Place over filling. Seal and flute edges. Prick with fork. Bake for 45-50 minutes or until the crust is brown. Serve.

*Johnna's tip: Ok, so summer in DC may not be the best time/place for growing blackberries, but somewhere far, far away the climate caters to these underrated delicacies. Blackberries are best if grown in a climate that has timed spring rains and summers that are warm during the day and cold at night. Try with your favorite vanilla ice cream or whipped topping.

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?PhotoID=61978