Family reunions and the 4th of July call for fruit cobblers. I told the bagger at the grocery store today that I was making a cobbler and he had no idea what I was talking about. He kept saying, “a what?” Apparently, he wasn’t from this neck of the woods.
Mother always made her own crust, but I cheat a little (o.k., a lot) and use the Pillsbury pie crusts. I prefer crusty, flaky cobblers, not chewy cobblers. The chewy ones have a flour batter dropped into the fruit. The type that Cracker Barrel serves (which are yummy, too).
Easy Blackberry Cobbler
2 pints blackberries
1 cup sugar (or to taste)
1/8 – 1/4 cup cornstarch
2 Pillsbury pie crusts
Mix the berries, sugar and cornstarch in a heavy sauce pan.
Cook until thick and bubbly. Crush the berries a little.
Prick crust with a fork and fill with hot berry mixture.
Top with the second crust.
Crimp the edges of the 2 crusts together. Prick with fork. Dot with butter and sprinkle with sugar.
Bake @ 350 degrees until the crust begins to brown.
Now, isn’t that easy?!
Zuzu and Papa 
This looks delicious – I make mine similar, but I use splenda- I can hardly tell the difference – it just doesn't have the "sticky" texture.Blessings,Ava
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