|Double crust pie pastry||1|
|Fresh blackberries||6 Cup (96 tbs)|
|Quick cooking tapioca||2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Pure vanilla extract||1 Teaspoon|
1 Preheat the oven to 425°Fahrenheit.
2 Prepare the pastry.
3 Roll out half of the pastry and line 1 1/2-quart shallow baking dish.
4 Cook blackberries just until heated through.
5 Remove 1 cup of the juice and keep aside.
6 In a bowl, mix blackberries and the remaining juice with tapioca, the 3/4 cup sugar and cinnamon.
7 Into pastry-lined baking dish, pour the mixture,
8 Sprinkle with vanilla and dot with butter.
9 Using 1-inch wide strips of pastry, prepare a lattice top
10 Bake in the oven for 15 minutes.
11 Lower the temperature to 350°Fahrenheit and bake for another 30 minutes.
12 In a bowl, mix 1 cup reserved juice and arrowroot and cook, over medium heat stirring frequently until thick.
13 Remove from heat and blend in 1 tablespoon sugar.
14 In bowls, serve cobbler with sauce poured over top.
15 You may like to serve with cream, whipped cream or ice cream.
Calories 295 Calories from Fat 78
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 5.9 mg0.2%
Total Carbohydrates 55 g18.4%
Dietary Fiber 8.7 g34.8%
Sugars 39.7 g
Protein 3 g6.1%
Vitamin A 8.7% Vitamin C 50.5%
Calcium 4.8% Iron 5.6%
*Based on a 2000 Calorie diet