Grandma’s Blackberry Cobbler

  Crust:

 1 Tbsp. granulated sugar

3/4 tsp. baking powder

1/4 tsp. salt

1/3 cup shortening (she used lard)

1/2 cup buttermilk, (saved from making butter)

1-1/3 cups flour

Filling:

1-1/2 lb. blackberries

1-1/3 cups granulated sugar

3-1/2 Tbsp. flour

1-1/3 Tbsp. vanilla extract

Topping:

1/2 Tbsp. melted butter

2-1/2 tsp. granulated sugar

Directions

 Mix all filling ingredients and put into prepared pan.

 For top crust: Mix sugar, baking powder, salt, shortening, buttermilk and 3/4 cup of flour to form a sticky dough. Spread remaining flour on a work surface and knead dough until most of the flour is incorporated and dough is manageable. Roll dough to about 1/4-inch thickness and cut into large pieces. Cover blackberry filling with dough, overlapping pieces, patchwork style.

 Drizzle melted butter over dough and sprinkle with sugar. Bake until crust is golden-brown and filling is bubbly, about 50 minutes. Top with a scoop of ice cream or a whipped topping.