Dewberry cobbler has to be one of the most amazing desserts on the planet. Why else would we brave snakes, bugs, sunburns and thorn-pricked fingers to pick those juicy little berries? This year we had just the right combo of sun & rain at just the right time to give us an awesome crop of wild dewberries. If you’re gonna pick berries, you need a few essentials: snake boots, a gallon container and a big stick. To make a 9×13 cobbler you’ll need about a gallon of berries.
The biggest, juiciest berries always seem to be growing in the middle of a barbed wire fence or weaving through a bunch of cactus.
The berries need a good soaking after picking to get the worms out. Thankfully my berries didn’t have a lot of worms this year – yay!
I would definitely consider myself a dewberry picking pro…but a dewberry baking pro…not so much. My mom usually makes cobbler for us, but this year I decided to put on my big girl panties and try it all by myself. Nearing the big 4-0 and no longer being a “spring chicken”, I decided this was the year I needed to confront my Pie Crust Fear. After a ten minute Pinterest information overload I chose to make a crust recipe that used only butter (I didn’t have shortening anyway) flour, ice water and a food processor. One pie recipe would be used for the bottom and one for the top. For the berry filling, the recipe was something like this:
- Place a gallon of dewberries on the stove top in a pot with 2 cups of sugar
- Add in a couple tablespoons of cornstarch mixed with a little water. Cook the berries for 10 minutes until the juices begin to thicken.
- Roll out one pie crust recipe and place in bottom of 9×13 pan. My crust stuck like crazy, so I’ll try greasing pan next time.
- Fill the pan with the berry mixture and top with the second pie crust. Bake at 400 till the top is brown and the berries are bubbling.
So here is my first cobbler…and my first pie crust recipe. It is a cobbler that only it’s mother could love…but at least it was delicious (covering it with vanilla Bluebell ice cream didn’t hurt either)! I forgot to make those little fork holes in the bottom crust and it puffed up, spilling juice all over the top. Those cute little pinched sides are non-existent because I was basically in full panic mode at that point. Next year’s will be better…maybe.