Blackberry Cobbler with brown butter topping

INGREDIENTS -8 cups blackberries -3 Tbs sugar -3 Tbs flour -1/8 tsp nutmeg (or ½ tsp cinnamon) -4 Tbs butter cut into small pieces -2 cups flour -3 Tbs sugar -½ tsp salt -½ cup Crisco -¼ cup ice water -4 Tbs brown butter -2 Tbs turbinado sugar (or large crystal crunchy sugar) DIRECTIONS 1)In a large bowl mix together the fruit with the sugar, flour and nutmeg. 2)Gently mix everything together to coat the fruit 3)Pile the fruit into a buttered 9×13” baking dish. 4)Randomly place the butter pats over the fruit. 5)In a bowl of a food processor, mix together the flour, sugar, salt and Crisco. 6)Add the ice water and pulse to a crumb texture 7)Sprinkle the dough on top of the fruit. 8)Melt the remaining ¼ cup of butter until it is a nutty brown color. Drizzle the melted butter over the pastry chunks, (make sure you get all the little brown “crumbs” out of the pan- that is the good part!) 9)Sprinkle them with the 2 Tbs crunchy sugar. 10)Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling.

INGREDIENTS

-8 cups blackberries
-3 Tbs sugar
-3 Tbs flour
-1/8 tsp nutmeg (or ½ tsp cinnamon)
-4 Tbs butter cut into small pieces
-2 cups flour
-3 Tbs sugar
-½ tsp salt
-½ cup Crisco
-¼ cup of ice water
-4 Tbs brown butter
-2 Tbs turbinado sugar (or large crystal crunchy sugar)

DIRECTIONS

1)In a large bowl mix together the fruit with the sugar, flour, and nutmeg.

2)Gently mix everything together to coat the fruit

3)Pile the fruit into a buttered 9×13” baking dish.

4)Randomly place the butter pats over the fruit.

5)In a bowl of a food processor, mix together the flour, sugar, salt, and Crisco.

6)Add the ice water and pulse to a crumb texture

7)Sprinkle the dough on top of the fruit.

8)Melt the remaining ¼ cup of butter until it is a nutty brown color. Drizzle the melted butter over the pastry chunks, (make sure you get all the little brown “crumbs” out of the pan- that is the good part!)

9)Sprinkle them with the 2 Tbs crunchy sugar.

10)Bake the cobbler at 400 degrees for about 40 minutes until the cobbler pastry is golden brown and crispy and the fruit is bubbling.