Ozark cooks fill this cobbler with any kind of fruit they have on hand. This version sandwiches juicy berries between the streusel top and pastry.
recipe and photo from Midwest Living
2 cups all-purpose flour
6 -7 tablespoons cold water
1 cup granulated sugar
1/4cup quick-cooking tapioca
3 tablespoons all-purpose flour
6 cups fresh or frozen blackberries
1 cup all-purpose flour
1/2cup packed brown sugar
1 1/2teaspoons ground cinnamon
Whipped cream (optional)
6 blackberries (optional)
Fresh mint sprigs (optional)
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.
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.
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.
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.
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.
(Ozark Berry Cobbler)
Servings Per Recipe 6, cal. (kcal) 817, carb. (g) 119, chol. (mg) 96, Fat, total (g) 37, sodium (mg) 546