Productive Saturdays and Blackberry Cobbler

Yesterday, I set out to complete a lot of jobs that I wanted to finish and even begin. I worked about half a day outside on the shade garden, and I got so much accomplished; however, I didn't get my hydrangea planted. I'm planning a wedding for next year - and the reception will be at home in the backyard! Yay! Mom is so sweet and cute and everytime she has a pay day, she will buy another hydrangea to plant in the shade garden. Precious Mom. So home and garden day was finished with a Blackberry Cobbler! I have to say, it was a success. This recipe was a combination of one I found in a cookbook, one I found on the internet, and some of my ideas. I thought I would share the recipe with you!

Seedless Blackberry Cobbler

Ingredients

2 boxes (4) Pillsbury Ready-Made 9" Pie Crusts

I wanted to make it from scratch, but it was my first try - I didn't want to push it.

6 cups of fresh blackberries

2 cups granulated sugar plus more for sprinkling on the crust

1 medium sized lemon (zest and juice)

2 Tbs. all-purpose flour

1/2 tsp. ground cinnamon

How to Make it!

1. Thoroughly wash and dry blackberries, making sure that all of the stems are off.
   
2. Combine blackberries, 2 cups of sugar, lemon zest and juice, flour, and cinnamon in a large mixing bowl.
   
3. Transfer mixture to your food processor with the mixing blade attached or a blender.
   
4. Pulse mixture until it looks almost soupy.
5. Pour mixture through a fine strainer into a large pot, pushing the blackberries through with your wooden spoon. The seeds will be left behind.
   
6. Turn your berry mixture to Medium until it boils, then turn down to med-low.
   
7. Preheat your oven to 425F.
   
8. Spray a 9 x 13 inch baking dish with Baker's Joy or other cooking spray.
   
9. Fit pie crusts into the bottom and sides of the baking dish
   
10. Line the pastry with aluminum foil and fill the bottom with pie weights or dry beans to hold the foil down.
    
11. While the crust is browning, cut about half of a pie crust into 1/2" strips that are about 3" long and drop into your berry mixture while it is bubbling away. Do not stir your mixture. You could use a fluted pastry wheel to make the crinkly edges like I did, or you can just use a pizza cutter!
    
12. Bake for 15 minutes, then remove from the oven and take away the foil and weights/beans.
    
13. Pour your berry/dumpling mixture into the pre-baked crust.
    
14. Cut the rest of your pie crust up into strips and lay across the cobbler in a lattice pattern.
    
15. Brush the crust with melted butter, then sprinkle with a little more granulated sugar.
    
16. Put your cobbler back in the oven and bake for 30 to 35 minutes, or until the crust is golden brown.
    
17. Take your cobbler out and let it cool JUST long enough until you can't stand it and HAVE to dig out some yummy dessert.
    
18. ENJOY! I really like mine with vanilla bean ice cream, but that is totally optional!