Nothing says home like an old fashioned cobbler. They are quick to make and are eaten even faster! The perfect dessert for a gathering or family. Served with a scoop of vanilla ice cream while still warm and you will melt!
- 4 cups of mixed berries. I enjoy Raspberries, blueberries and black berries. However, you can mix this up as you like.
- 1 cup of raw honey
- 1/2 cup of sugar
- 2 tablespoons of corn starch
- In a very large bowl, mix your berries (with your hands) with the sugar and the corn starch.
- Once the berries are well coated, add in your honey. Using a large wooden spoon, fold the berries so the honey coats well.
- Pour into a large casserole pan.
Pie Crust Top:
This is a very basic pie crust, and my husband says he prefers a “drop crust” which to me is not a cobbler, but to each his own. A drop crust is like sweet drop dumplings, which I am not going to cover here.
- 1 1/4 cups of lard
- 3 cups of flour
- 1 tbsp of sugar
- a pinch of salt
- 1 to 2 tbsp of water
- In a large bowl add your flower, sugar and salt.
- Add in your lard and “cut” into the flour mixture (I use two butter knives to cut) until there are “marble sized” balls.
- Finish mixing with your hands, adding in the water if need be. You do not want your dough too dry or too wet.
- Using parchment paper, sprinkle some flour on the bottom parchment paper add the ball of dough, a dusting of flour on the top and the top parchment paper.
- Use a rolling pen to to roll until thin and wide and long enough to cover your casserole dish corner to corner on the inside (not over the edges).
- Add the dough to the top of your fruit.
- Cut slits or designs into the top of your crust so the juices can nicely escape and not cause an overflow on the edges.
- Sprinkle the crust with a light dusting of sugar.
- Bake at 350 degrees for one hour or until the crust has a pretty golden glow to it.
Serve hot or cold. Warm with vanilla ice cream is my ultimate favorite.
Until next time,
Mrs. Kay L. Rice