- ACTIVE: 45 MIN
- TOTAL TIME: 2 HRS 15 MIN
- SERVINGS: 8
The Van Wycks borrowed this recipe from family friend Ben Hussman, who got it from her housekeeper and favorite Southern cook, Mable Sanders. Although Sanders often used a combination of butter and vegetable shortening in her pastry, she referred to herself as a "butter cook" to signify her fondness for classic, old-style Southern recipes.
- 1 1/2 cups all-purpose flour
- 1 1/4 cups plus 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 4 tablespoons cold solid vegetable shortening
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water
- Six 1/2-pint baskets of large blackberries
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly grated nutmeg
- 1/3 cup all-purpose flour
- 4 tablespoons unsalted butter, melted
- In a food processor, pulse the flour with the 1/2 teaspoon of sugar and the salt until combined. Add the vegetable shortening and pulse 5 or 6 times, until the mixture resembles small peas. Add the cold butter and pulse 5 or 6 times, until the mixture resembles peas. Add the ice water and pulse 5 or 6 times, just until the pastry is evenly moistened.
- Transfer the pastry to a lightly floured surface and knead just until it comes together. Flatten the pastry into a 6-inch disk, wrap in plastic and refrigerate until firm, at least 30 minutes.
- Preheat the oven to 375°. In a large bowl, toss the blackberries with the remaining 1 1/4 cups of sugar, the lemon juice, nutmeg and 1/3 cup of flour. Let stand at room temperature, stirring gently once or twice, until slightly juicy, about 15 minutes. Fold in the melted butter. Transfer the fruit to a round 2-quart glass or ceramic baking dish.
- On a lightly floured surface, roll the pastry out to a 1/4-inch thickness that is slightly larger than the baking dish. Drape the pastry over the berries. Trim the overhang to 1/2 inch and fold it under itself, pressing the pastry onto the rim of the dish. Crimp the edge decoratively and make 3 slashes in the center of the pastry.
- Bake the cobbler for 1 hour, or until the filling is bubbling and the pastry is golden. Cover the edges with foil if the crust browns too quickly. Let cool for 20 minutes before serving.
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