Family Treasures

bird

My Grandmother was awesome, her name was Jewel Pierce, and she truly was a Jewel! She could make a table ladened with food, most grown in her garden, and make it look effortless. Jewel, could make anything, and did. We spent many a Christmas with her when we were young, with all of our cousins, sleeping on pallets, laughing and giggling, covered with warm quilts. All of our Christmas presents were hand made with love and there was always a feast at her house. She loved us all and taught us so much, doing so with love and patience. She grew almost everything, even her own grapes, we would go and spend a couple of weeks in the Summer, it was then she taught me how to can, I remember picking bushels and bushels of tomatoes and canning everything with those tomatoes, from ketchup to tomato juice.
Two of my favorite things she made were creamed potatoes and blackberry cobbler. Unfortunately, she passed away before we could write on paper all those recipes she kept in her head. I have been trying for years to duplicate her blackberry cobbler. It is not exactly like her’s, but close. Very thankful that God blessed me with such a Jewel in my life! I hope one day, when my son has kids, that I will be able to build memories with my Grandchildren as my Grandmother did with me.

I’m posting my “Close to Jewel’s Blackberry Cobbler” recipe below, so grab your favorite person, get out and pick a bucket of blackberries and make some memories!

blackberry pie

Ingredients for crust
2 cups flour
12 tbs cold butter
1 tsp cinnamon
1/2 cup cold buttermilk

Ingredients for cobbler
3 1/2 to 4 cups of blackberries washed
1 1/2 cups sugar
6 tbs butter
1 1/4 cups water

In a mixing bowl, pour in flour and cinnamon and mix together. Cut butter into pieces and use pastry cutter or fork to cut butter into flour. Slowly incorporate cold buttermilk until dough forms. Place dough on parchment paper, divide dough and quickly work into two flat discs. Wrap each disc tightly and place into freezer to chill. Note… I always double the recipe and freeze the extra dough for holidays.
In pan, combine berries, sugar, water, and butter. Cook over medium heat to thicken, stirring often. Preheat oven to 350 degrees. Pull out pastry dough for cobbler, roll out, cut half inch strips to fit your 9 X 13 pan, lattice style. You should have 1/2 to 1/3 of dough left from one of your dough discs. Cut into 1/2 inch by 1/2 inch pieces and drop into hot blackberry mixture and allow to cook for about 10 minutes. Pour mixture into 9 X 13 pan or casserole dish. Then lattice top your dough strips over blackberry mixture. Sprinkle dough with sugar and dot with a little bit of butter. Place in oven and bake for 20 to 30 minutes, or until crust is browned. Time varies by oven. Take out and cool for about 20 minutes. Serve with a scoop of vanilla bean or buttered pecan ice cream. Enjoy with the people you love!

Kelli B

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