My husband is an awesome dad, not only to our four sons, but to many who consider him their role model, adviser, and friend. He preached an excellent message this morning at KPIC , and after taking Stanley his dad, to lunch at Ruby Tuesday’s, I made our father-of-the-year’s favorite dessert, an easy blackberry cobbler that fortunately he’s sharing with the rest of us.
Making it in smaller tart pans and doing only a top crust (vs. bottom and top) using Pillsbury’s ready-to-roll crust, makes it easier than traditional pie. It is delish beyond words, and with Haagen Dazs Vanilla on top and the PGA Golf Tournament on TV, let the best-afternoon-of-the-year begin!
4 c. fresh blackberries
3/4 c. sugar
1/4 c. all-purpose flour
2 T. butter or margarine
Combine first 3 ingredients; spoon into a slightly greased 8-inch square baking dish or mini tart pans. Dot with butter. Unroll crust on top and press onto edges of the pan. Lightly brush top with heavy cream and sprinkle with sugar. Cut several slits in pastry to allow steam to escape. Bake at 375 for 45 minutes or until golden brown. Serve warm. Yield: 6 servings.