Friday, June 1, 2012

Blackberry Apple Cobbler

If you are like me, I find that most cobbler recipes do not have enough of the yummy, crummy goodness of the biscuit to suit my fancy. Yes, the fruity filling is good. But give me a large hunk of sweet bread and a mountain of ice cream to melt down it all like a giant,  white Vesuvius erupting in my bowl and I am one happy gal!  If you agree with me on these very important cobbler points, then read on to discover a simple cobbler that meets all of these requirements. 

2 pints of blackberries
4 small apples peeled and sliced (I used 2 green and 2 red)
1 1/3- 1 ½ cups sugar (depending on your sweet tooth preference)
1/3 c flour
2 tubes of Kroger refrigerator biscuits 
(the ones that are 2 for a dollar)

1 – Preheat oven to 350 F.

2 – Grease the bottom and sides of a 9 inch round pan.

3 – Open one of the refrigerator biscuit tubes and evenly distribute around the bottom of the pan, pressing and shaping the dough until the pan's base is mostly covered.

4 – Stick pan in the oven for next 7-ish minutes.

5 - Wash, core, peel, and slice the apples.

6 – Rinse the blackberries.

7 – Dump sugar and flour into a large bowl and sift together.

8 – Toss blackberries and apple slices into the sifted mixture until well coated.

9 – Pour fruit mixture into the pan over the slightly baked biscuit crust.

10 – Stretch second tube of biscuit dough over the top of the fruit mixture. It won’t cover perfectly, but that is okay as they puff as they bake.

11 – Skim several thin pats of butter and place evenly atop the biscuits.

12 – Sprinkle sugar all over the top.

13 – Bake at 350 F for about 30 minutes.

14 – Cool for 5 minutes then serve with heaps of vanilla ice cream.