MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Blackberry Cobbler
Categories: Cobblers
Yield: 1 Cobbler

Plain pastry;
- for double crust
1/2 c Sugar
1 tb Lemon juice
1 tb Flour
1 qt Blackberries

Line a shallow 10" round casserole dish, or a baking pan, with pastry
rolled thin. Mix sugar and flour, and sprinkle half the mixture over
the bottom of the pastry; then pour in fresh or canned berries and
sift the rest of the sugar mixture over top. Sprinkle juice over
mixture. Roll out pastry for top crust to fit the dish, gash, and lay
over berries and trim; or, if preferred, cut pastry for top crust
into smaller fancy shaped pieces, one to a serving and lay on top.
Bake in hot oven 450?F and bake 15 minutes or until pastry is golden
brown; then bake at 300?F until berries are cooked through, about 20
minutes for fresh berries and 10 minutes for canned.

Serve hot.

Recipe by Edith Allen

Recipe FROM: Radio KYAC Soul Food Recipes, 1969

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Blackberry Cobbler
Categories: Desserts
Yield: 6 Servings

1 tb Unsalted vegan butter
(14 g); for greasing pan
1 c All-purpose flour (120 g)
1 c Light brown sugar (200 g)
2 ts Baking powder (8 g)
1/4 ts Kosher salt (1 g)
1/3 c Unsalted vegan butter
- (75 ml); melted
1 c Plant milk (240 ml);
- unsweetened
1 ts Vanilla extract (5 ml)
2 c Blackberries (300 g);
- fresh or frozen
Vegan vanilla ice cream;
- for serving (optional)

Preparation time: 10 minutes
Cooking time: 45 minutes

You're going to be making this blackberry cobbler recipe all summer
long. A fluffy batter topping surrounds juicy, bubbling blackberries
in this simple, yet classic dessert or breakfast!

Preheat the oven to 350?F (175?C). Grease an 8x8" baking dish well
with the 1 tb (14 g) of vegan butter so the cobbler does not stick.

In a medium mixing bowl, whisk together the flour, brown sugar, baking
powder, and salt until everything is evenly combined.

Pour in the melted vegan butter, plant milk, and vanilla extract.
Whisk just until you have a smooth batter with no dry streaks left.
The batter should be pourable but not thin.

Pour the batter into the prepared baking dish and spread it into an
even layer with a spoon or spatula.

Scatter the blackberries evenly over the top of the batter. Do not
stir them in. As the cobbler bakes, the batter will rise up around
the berries.

Bake for 40 to 45 minutes, or until the top is golden brown, the
centre looks set, and the berries are bubbling around the edges. If
you gently shake the pan, the middle should not look liquid.

Let the cobbler rest for 10 to 15 minutes before serving. This gives
the filling time to settle slightly and makes it easier to scoop.

Serve warm, as is or with vegan vanilla ice cream.

Recipe FROM: <https://jessicainthekitchen.com/blackberry-cobbler/>

Recipe by Jessica Hylton

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Wherever you go, there you are!

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