So a few months ago I discovered this blog strictly about food from Texas. One might think to themselves, "What good food could be specific to Texas?" But there is plenty, and being a native of Texas myself I've slowly realized how much I miss this food now that I have moved away. A while ago this blog posted a recipe for dewberry cobbler. Dewberries grow wild in southern Texas. I decided I would try it out only altering it slightly and using strawberries and blackberries (which are similar to dewberries) instead of dewberries. It is delicious and a great thing to do with your berries that might be getting a little too ripe.
Thanks Home sick Texan for your great recipe!
Here's how I made mine
Dewberry Cobbler
Crust ingredients:
1 stick of butter (the original calls for 1/2 a stick but because I used regular milk, I added more butter)
1 cup of flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup of milk (the original calls for butter milk)
1/2 teaspoon salt
Filling ingredients
2 cups dewberries or blackberries (original calls for 4 cups fruit but I only had 2)
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1 teaspoon lemon juice
Method:
Preheat the oven to 350 degrees.
Put berries in a pie plate or other bake wear preferably round. Sprinkle with sugar, cornstarch, cinnamon, and lemon juice. The original recipe says to let this mixture macerate for 20 minutes but I didn't bother.
To make the crust, melt the butter on low in a pan, and then add the other ingredients. The dough will come out moist and pliable.
Spread dough out over berries
Bake 40 minutes or until light brown and bubbling.
Serves six
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