Blackberry cobbler is one of Sweet Harold's favorite desserts. I made this version yesterday for him and he loved it. You can use either frozen or fresh blackberries. Of course, this would be delicious with a big scoop of vanilla ice cream alongside!
1 1/3 cup sugar
1/2 cup all purpose flour
1/2 cup butter, melted
1 t. vanilla extract
2 (14 oz.) bag frozen blackberries, unthawed (or 5 (6 oz.) packages fresh blackberries)
1/2 (15 oz) package refrigerated piecrust
1 T. sugar
vanilla ice cream (optional)
Stir together first four ingredients in a large bowl. Gently stir in the blackberries until sugar mixture is crumbly.
Spoon fruit mixture into a lightly greased 11 x 7 inch baking dish.
Cut piecrust into 1 inch wide strips and arrange strips in a lattice design over blackberry mixture.
Sprinkle the top with 1 T. sugar.
Bake at 425 degrees for 40-45 minutes or until crush is golden and center is bubbly. Serve with ice cream if desired.