Bopping Blackberry Cobbler Recipe

Bopping Blackberry Cobbler Recipe bettyskitchen Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making blackberry cobbler so let’s get started with our four cups of blackberry so I have 2 cups here and 2 cups here I’m going to put them in to a 2 quart baking dish now I will say that this is 8x10x2 and also I have sprayed it already with some cooking oil. This is canola oil spray so that has already been taken care off so we’re just going to spread out some blackberries 4 cups worth in the bottom here. Now we’re going to make a little sauce to pour with the top of that and then we’re going to bake that in the oven before we even deal with the idea of a crust. What we’re going to do is put some sugar and we have ¾ of a cup of sugar right here and with that we’re going to mix some flour, self rising flour and what I have is ¼ cup so we’ll just mix those together. What we have here is a 1-1/2 of water so we’ll just pour that in and then to bring out the flavor of our blackberries we have some lemon juice. You may use fresh lemon juice. This is just bottled. Then about remember I should store 1 tablespoon and I’ll mesh that out so we’re adding that in and then we’re going to stir. What you’re going to do with this is go back to that original dish of blackberries and you’re going to pour this over. What we’ll do at this point is place this in a 350 degree oven and let it cook for about 15 minutes. I have just brought my blackberry mixture out of the oven and here’s what it looks like. It’s obviously only partially cooked but it’s going to get a chance to go back in the oven after I get the pastry ready to go on the top so let’s get to making the crust. We’re going to take a large bowl and into that bowl we will put some self rising flour and what I have is 1-3/4 cups of self rising flour and then sugar goes with that. We have 3 tablespoons ready for that now so the next step coming along. I have ½ stick of butter and if you would like you can use a fork but for me that’s a little slow so what I’m going to do is use a pastry blender but remember if you don’t have a pastry blender you can accomplish the same result when using a fork. So I’ll be working at this for a bit so why I just go away and get this done and you’ll see what it looks like before I continue to add more ingredients to our pastry. This is what your pastry mix looks like when you had finished with your pastry blender. It’s nice and mealy looking so we’re ready to add a couple of liquids into that. I want to have some whipping cream so this is ultra pasteurized whipping cream. You don’t need all of it what you need are 6 tablespoons worth so I’m going to pour that in that’s 6 tablespoons of whipping cream. Then I need some buttermilk and as I told you in the previous video I don’t normally keep buttermilk in the refrigerator so I’ll make it from this mix or for some of you that can’t get the mix and can’t get buttermilk you can add the ratio of 1 tablespoon of lemon juice to 1 cup of milk and that will give you the effect of butter milk. So I have a mixture here that I have mixed up and I have measured out 6 tablespoons of this buttermilk mixture. Now we’ll just stir this around and get our dough. So when it gets to this point you’re ready to knead. Over here I have a place that I have just washed off and I have dried off with a fresh dish towel so this is going to be my work space for throwing this out. It needs to be a floured for I have some self rising flour, it could be all purpose flour but I want to put it on heavily enough that when I roll this out or when I’m doing my kneading it will not stick to the counter. So I’ll just bring it up and then knead it about 5 or 6 times. So you just kind of roll and turn and just keep rolling. We need to redistribute our flour here and then roll out our dough. Now I like to have the dough in the shape of the top of this so that means it needs to be rectangular so I’m not going for a circular shape which I might do for a lot of pies that are double crusted but let’s go for something that is rectangular so that if you can get yourself a start like this then it’s going to be much easier. I’ll put a little flour on the top because you’re rolling pin will more than likely stick to it if you don’t and just spread it out like that. Then take your rolling pin and just start rolling it. You want it in the shape of that top and one thing you can do to measure for the shape if you happen to have my identical pan and this is not identical but it is an 8x10. You can see maybe here that it would fit exactly on top. You can use that as your measure and see how you’re coming along. I think I can use that to cut it. That gives me something to go by. You don’t have to do it this way but now if I can just use a knife. I have my rectangle separated out. Now what I need to do is get it on top of my fruit mixture. Now one trick when you’re working with pastry and you want to transfer over a crust is to take it by both ends and let it come up like this in the middle and then just it comes right over and fold it out. We have one more step of what goes in the oven and that is to take some melted butter. Well this is kind of congeal sorry about that. Imagine this melted. It’s working fine like this anyway but it would go more quickly if it were still melted. You’re going to put some melted butter over the top of this and I think you want to stop right there and just show you what I’m going to do. I’m going to take some sugar and sprinkle that. So I’m just trying to get it all in one piece. But I’m going to get some more butter and melt it and put my sugar over it then it will go into a 425 degree oven for maybe 30 minutes. I’ll be watching it to see if it takes that long. It might be ready in 20 minutes like it could be 20 to 30 minutes somewhere like that. The fruit itself baked for 15 minutes so it’s partially done but we got to get this crust done. So let me go away and I will have this nice and buttered and sugared and have it in the oven and baked and when you see it again it will be done. I have just brought my blackberry cobbler out of the oven. It only cooked for 15 minutes and then it was getting brown on the top then I thought it needed to come out. This blackberry cobbler has cooked for about 2 or 3 hours. Actually I have had it in the refrigerator for awhile just so I could go ahead and serve it like you see what it looks like. So I’m just going to cut in here at the corner and I’m cutting through the crust and I want you to see what’s underneath here. Here’s a nice piece of crust and then we have blackberries and the juice that has been made from this cupboard that you might want to drizzle over the top of your serving. A really good compliment to blackberry cobbler is vanilla ice cream already I scooped out some so I wouldn’t have to spend a lot time doing that so I’m just going to place this over the top and there’s one scoop of vanilla ice cream. I think 2 scoops would be about right here and I did make a little quick trick which was to turn leftover dough from the cobbler and do some little cookies and you can decorate your cobbler like that. So here we have a nice afternoon treat where we have our blackberry cobbler. We have a nice cup of coffee and we’re ready to dig in and I think we’ll enjoy it.