Serve dinner without homemade dessert? Even on my busiest days, I try not to go there.
That's one of the reasons I often turn to this delightful blackberry cobbler. Besides being a long-time favorite, it is E-A-S-Y.
One of the first dishes I mastered after Bob and I got married, this tried-and-true recipe bursts with blackberries swimming in their own tart-with-a-touch-of-sweet juice. We adore it made with homegrown berries like the ones in season now at many farmers' markets. Or the ones Bob's dad John (after more than 34 years of marriage he's become my dad too) used to give us with he had a garden. Talk about GOOD! But it works just as well with the frozen variety.
Since I like to be prepared, I keep some in the freezer along with a box of Pillsbury pie crusts (there's no competing with the little red box). Add three other kitchen staples (cornstarch, salt and butter) and you have everything you need to toss together a berry-licious dessert your family's sure to love.
Making it is super simple; you just need a little time because it takes about an hour and 20 minutes (mostly for baking) from start to finish.
Begin by combining water, cornstarch and sugar. Pour that mixture over fresh or frozen berries and add some salt and melted butter. Let this medley marinate for 15 minutes while heating the oven.
Later, pour the blackberry mixture into an 8x8-inch pan. Cut the pie crusts into one-inch strips and layer them on top of the filling, lattice style. Use 1 and 1/2 crusts to produce plenty of crunchy, juice-soaked goodness. Have fun making it look pretty; then slide your work of art into the oven.
That gives you about 55 minutes to prepare dinner, order in or put your feet up (ahhhh!) while someone else takes charge. Whatever your choice, making this classic goodie can guarantee a very sweet ending to an otherwise hectic day.
Place blackberries in a large bowl. If frozen, defrost until they break apart easily.
Put 1/2 cup water in a 16-ounce (2 cup) measuring cup. Add cornstarch and mix until smooth. Stir in sugar.
Pour mixture over blackberries. Add the salt and melted butter and stir just until combined. Let rest 15 minutes while heating the oven to 450 degrees.
Coat an 8x8-inch baking dish with a cooking spray like Pam. Add blackberry mixture.
Unroll crusts and cut 1-inch slices from 1 and 1/2 pie crusts (save remaining crust for another use). Place a row of crust slices on top of the blackberry filling, leaving as little space between the slices as possible. Then turn the dish 90 degrees and add a second row of pie crust slices, weaving them in and out of the first row in a lattice pattern.
Bake at 450 for 10 minutes. Lower heat to 350 and bake 45 more minutes.
Serve warm with vanilla ice cream (if desired).
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