Happy Blackberry Cobbler

In this part of the country, folks take their cobbler very seriously. You can find cobblers of every kind at local restaurants, church get togethers and in the bakery department at the local grocery stores. Where I come from, we've heard of cobbler but it's not a mainstay. Sp when in Rome....my first attempt at cobbler. A friend of mine at work gave me a gallon bag of these beautiful blackberries. I was going to attempt a blackberry sorbet but my husband got into the blackberries and gave a three-quarters of the blackberries to various neighbors. The homegirlz were severely reprimanded for leaving him unsupervised when I wasn't home (just kidding).




Happy Blackberry Cobbler -

Look at these beauties! This is approximately 2-1/2 cups of washed juicy, tart blackberries.

I was told these berries were very tart, so I got a little heavy with the sugar. Normally I think 2 cups of sugar would be enough, but here I used 2-1/2 cups of sugar. Add 2 tablespoons of corn starch.

Ok, this is the "happy" part. I added 2 tablespoons of Grand Marinier.

Blend everything together and let them hang out for about 30 minutes so they can mingle.

Take a ready made pie crust and line an 8" x 8" oven safe dish.

Pour in those very happy blackberries.

Cover with the remaining pie crust, fold over excess and press to the bottom pie crust to seal. Cut top crust to vent. Ok, I know this isn't very pretty, I'm not artsy...just an everyday spastic person. I did try. I used a pastry cutter...not very well.

Bake at 375 for about 40 minutes. Let the cobbler cool. Use a VERY large spoon...ok, a shovel and serve with a side of ice cream (I've heard this is mandatory).