When I (Elizabeth) was a little girl in the 1980s, PawPaw took us to pick blackberries at the old McFillen Air Park in Lake Charles. When our buckets were filled, we’d pass them on to Granny who would put together a cobbler that made all those splinters worth it.
by Granny–Dolores Borel
Ingredients
2 quarts blackberries
1 1/3 cups sugar
2 Tablespoons cornstarch
2 1/4 cups Bisquick® baking mix
1/2 cup milk
3 Tablespoons sugar
3 Tablespoons butter — melted
Method
Place berries, sugar and cornstarch in a saucepan and heat to boiling. Pour into 9 x13 baking dish. Combine all other ingredients to form a batter. Pat out or roll out small biscuits. Place on top of liquid berries. Bake 375 until biscuits are golden. Serve with vanilla ice cream.
*Sometimes I substitute blueberries for blackberries. I add about a tablespoon of lemon juice. You could also brush the crust with butter and sprinkle cinnamon and sugar over it.
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