OK let me just tell you that bloggin' just aint easy from where I am sitting. This wacky computer won't let me "sign in" on my own blog ... just when I am commenting elsewhere and then I can sneak over here and voila - I am signed in here. It is just too bizarre. It took me awhile to figure that out as well. And not so interesting. Sorry, but I had to vent.
OK ... THIS IS THE ALLTIME MOST FABULOUS SUMMER DESSERT YOU WILL EVER HAVE. Not that I have ever been accused of hyperbole or anything.
Amy is in her eighties and works for my Mother in law. She has the energy of someone half her age (cough) and then some. She is completely amazing. For years now she has made this incredible Blackberry Cobbler that I just drool over. Last summer I finally made her coach me through it. She kept saying things like "I don't know, I just add a ilttle of this and a little of that". No way was that going to cut it in the recipe department. I was a hounddog I tell you. Persistent. According to my culinary dictionary (I am completely in touch with my inner cooking geek) this really wouldn't be a cobbler but some other type of fruit dessert (a fool, a pie, a something else) but since Amy calls it that - that is what it is.
Sharing it with the masses (Ok the three people plus my family who actually read my blog ...) is a public service. Here you are.
PS When I can upload pictures again at the end of the summer I'll come back and post one here because not only is it delicious ... it's pretty. (Oh wait - like I can get blackberries in Nepal?)
Amy’s Blackberry Cobbler
1 1/2 C flour
1 stick of butter
3 pints of Blackberries
1 C sugar
1/4 t salt
1/4 t nutmeg
1/4 t cinnamon
a little lemon juice
Preheat oven to 450. Butter a deep soufflé dish. (approx 8 inch)
Combine the filling ingredients in a bowl and set aside.
Knead crust ingredients together with your fingers and add ice water until the dough comes together.
Press crust into soufflé dish saving some to roll out and place on top. Pour the filling into the dish and then go ahead and roll out that remaining bit and press in on top of the filling, pinching the sides.
Bake at 450 for 10 minutes then lower the oven temperature to 375 and bake another 40 minutes.
Serve this with vanilla ice cream. Ambrosia. Enjoy!