We're talking about Double Crusted Blackberry Cobbler from the South! North Carolina to be exact. Anne Byrne, who wrote the new cookbook Baking in the American South, came to
Tonia's Kitchen to talk about Ma Hoyle's Double Crust Blackberry Cobbler. The story behind the delicious dessert comes to us from Gastonia, North Carolina, west of Charlotte. Ma Hoyle ran a boardinghouse there in 1930s, and this cobbler was among the many dishes served to hungry guests. It's a real taste of the old south, and if you don't like blackberries, Anne says you can make it with any soft fruit!
Serves 12 Prep: 30 minutes Bake: 58 to 67 minutes
DOUBLE CRUSTS
2 1/4 cups all- purpose flour, plus more for rolling
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks/170grams) butter or cold vegetable shortening, cut into tablespoon-size pieces
3/4 cup cold whole milk
FILLING
9 cups blackberries (about 48 ounces or four 12-ouncepackages/1361 grams) or a mix of berries
2 1/4 cups granulated sugar
2 1/2 tablespoons all- purpose flour8 tablespoons (1 stick/114 grams) unsalted butter, cut into pieces
1 to 2 tablespoons milk for brushing2 tablespoons granulated sugar or cinnamon- sugar for sprinkling
1.Heat the oven to 375ºF, with a rack in the middle.
2.Make the double crusts: Place the flour, baking powder, and salt in a food processor and pulse to combine. Scatter the butter or shortening on top of the flour and toss to coat with your fingers. Pulse 8 to 9 times to blend the butter into the flour. Add the milk and pulse until a soft dough forms. Set aside.
3.Make the filling: Place the blackberries in a large bowl. Stir the sugar and flour in a small bowl and fold into the berries, tossing to combine.
4.Turn the dough out onto a lightly floured counter and divide in half. Roll each half into roughly a10- to 12-by-8-inch rectangle. Cut each rectangle into four 2-inch strips. Spoon half of the sweetened blackberries in a 10-inch square or 9-by-13-inch baking dish. Dot with half of the butter. Arrange 4 strips of pastry over the berries, leaving space between each. Place in the oven and bake until the pastry just begins to brown, 28 to 32 minutes.
5.Meanwhile, place the remaining sweetened blackberries in a medium saucepan over medium heat. Stiruntil the sugar on the berries begins to dissolve into a syrup, then turn the heat down to low and bring toa simmer, stirring constantly, until slightly thickened, 25 minutes. Keep the fruit at a low simmer whilethe first half of the cobbler bakes. If it thickens too quickly, turn off the heat.
6.Remove the pan from the oven and spoon the cooked fruit and juices from the saucepan on top of thepastry. Dot with the remaining butter. Lay the remaining 4 pastry strips on top, brush them with themilk, and sprinkle with the sugar or cinnamon-sugar. Place in the oven to bake until golden brown andbubbly, 30 to 35 minutes.
7.Remove from the oven and let cool for 15 minutes. Serve warm in bowls
