Ingredients

Fruit Filling

• 12 cups / 60oz total - Fresh Blackberries
• ½ cup - Pure White Cane Sugar
• 2 tspn - Cornstarch
• ½ cup - Melted Butter

Crust

• 4 cup - All-Purpose Flour
• 2 cup - Pure White Cane Sugar
• 2 cup - Brown Sugar
• 2 tspn - Baking Powder
• 1 tspn - Salt
• 24 tbsp - Room-temp Salted Butter
• 1 cup - Boiling Water

Procedures

Fruit Filling

1. Prep Blackberries
   • In a small bowl, combine ½ cup sugar and the cornstarch together
   • Put your blackberries in a mixing bowl and drizzle with ½ cup melted butter
   • Sprinkle the cornstarch + sugar over the blackberries and toss. Mix well

Cobbler

1. Create Bottom Crust
   • Preheat oven to 350°F
   • Combine flour, 2 cup sugar, 2 cup brown sugar, baking powder, and salt in a large bowl
   • Add room-temp butter in with hands or a flat spatula
   • Stir in the boiling water until combined. You want just barely combined.
   • Layer half this crust in a 4-quart baking dish and pre-cook it for 10 min. Save the other half for the top.
2. Assemble
   • Pour the blackberry filling and even out over the pre-baked crust
   • Bake in the oven for 30 minutes
   • Drop spoonfuls of the remaining crust to cover the blackberries. It will expand a bit, but you should try to cover as much as possible.
   • Bake for 60 minutes or until blackberries bubble and the crust is a golden brown
   • Serve with a scoop of Bluebell Homemade Vanilla
3. Enjoy!