Texas Dewberry Cobbler

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Course Dessert
Cuisine American, Texan
Keywords Vegetarian
Difficulty Easy
Servings 10 people
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
There's nothing more sweet than fresh picked wild blackberries, also known as dewberries, and at our farm, we have plenty. The dewberry vines cover fence-lines, cut-banks, and swaths of pasture, and their white flowers bloom in late March/early April. When the rains are good, by mid-May the brambles and vines will abound with ripe, plump, and sometimes enormous dewberries. As a child, I would spend the whole day picking them, loading bucket upon bucket with berries and eating them as I went, right off the vine. My hands would be stained purple from the juice by sundown and my fingers pricked all over by their thorns.
Traditionally, when we have a crop of dewberries, we always make this cobbler. It's about as simple as can be, but oh so delicious. And there's something about knowing we picked the berries ourselves that makes it so much better. But of course, if you don't have access to fresh handpicked dewberries, regular blackberries are just fine.
Servings: 10 people
Calories: 475kcal

Ingredients

  • 1 1/3 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter melted
  • 2 tsp pure vanilla extract
  • 4 1/2 cups fresh dewberries or blackberries
  • 3 refrigerated pie crusts
  • 1 Tbsp sugar
  • vanilla ice cream to serve

Instructions

  • Butter an 11 x 7 inch baking dish. Preheat the oven to 425°F.
  • Stir together the sugar, flour, butter, and vanilla in a large bowl. Fold the blackberries into the mixture until they are mixed in evenly, being careful not to crush them. Spoon the blackberries into the baking dish.
  • Cut the pie dough into long strips and arrange them in a lattice (over-under) design across the top of the fruit mixture. This step is often much easier and faster if you have two people doing it. Sprinkle the 1 Tbsp sugar evenly over the top.
  • Bake for 45 minutes or until the crust is golden and the center is bubbly.
  • Serve hot with vanilla ice cream.

Nutrition

Calories: 475kcal | Carbohydrates: 64g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 211mg | Potassium: 161mg | Fiber: 5g | Sugar: 31g | Vitamin A: 422IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 2mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!