_______________________________________ 

Ozark Blackberry Cobbler
 
Ingredients 
2  cups all-purpose flour 
1/2  teaspoon salt 
2/3  cup butter 
6  to 7 tablespoons cold water 
1  cup granulated sugar 
1/4  cup quick-cooking tapioca 
3  tablespoons all-purpose flour 
6  cups fresh or frozen blackberries 
1  cup all-purpose flour 
1/2  cup packed brown sugar 
1-1/2  teaspoons ground cinnamon 
1/2  cup butter 
   Whipped cream (optional) 
6   blackberries (optional) 
   Fresh mint sprigs (optional) 

Directions 
1. For pastry, stir together the 2 cups flour and the salt. Using a 
pastry blender, cut in the 2/3 cup butter until pieces are pea size. 
Sprinkle 1 tablespoon of the water over part of mixture; gently toss 
with a fork and push to side of bowl. Repeat until all is moistened.  

2. Divide dough into 6 portions. Form each portion into a ball. On a 
lightly floured surface, use your hands to slightly flatten dough. Roll 
each portion of dough to an 8-inch circle.  

3. Transfer pastry to six 10-ounce custard cups or oven-safe bowls or 6 
individual pie pans. Ease pastry into baking containers, being careful 
not to stretch pastry. Trim the pastry to 1/2 inch beyond the edge. Fold 
under extra pastry. Crimp the edge as you like. Place baking containers 
on a baking sheet.  

4. For filling, in a large bowl, stir together granulated sugar, 
tapioca, and the 3 tablespoons flour. Add the 6 cups blackberries. Let 
mixture stand 15 to 30 minutes or until berries are partially thawed, 
but still icy. Transfer berry mixture to the pastry-lined baking 
containers.  

5. For topping, in a medium bowl, combine the 1 cup flour, the brown 
sugar, and cinnamon. Using a pastry blender, cut in the 1/2 cup butter 
until crumbly. Sprinkle over filling. Bake in a 375 degree F oven about 
35 minutes or until pastry is golden. Cool slightly on a wire rack. 
Serve warm. Dollop with whipped cream and garnish each with a berry and 
mint, if you like. Makes 6 servings.  




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