Not much has changed for me over the years regarding my love affair with blackberries. I anxiously await their arrival each summer. And although they now make their appearance in the produce section at HEB in San Angelo rather than down a country fence line in Union Grove, Texas, they taste just about as sweet.
My recipes using blackberries are endless. From golden little fried pies, to blackberry/red wine jam, to protein shakes and yes, of course, cobblers. Every 4th of July demands a blackberry cobbler at my house.
This year, I was running out of time in the kitchen and decided to simplify things somewhat. So what do I do? I head to the liquor cabinet, of course . . .where I came across a bottle of mango liqueur, which I knew would make a delightful addition to the filling. And then decided to create a quick crumble crust for a nice crunch. Although I don't have a specific measurement for each ingredient that I used, the end result was, well, "bombs bursting in air" good. And from now on, this will be my standard blackberry cobbler.
Five or six 12oz. cartons of fresh blackberries.
Enough sugar to coat well.
1/4 to 1/2 cup of Margaritaville 'Last Mango' Tequila/Mango Liqueur
Pour berries in large mixing bowl and add enough sugar to coat well. Stir GENTLY until berries are coated. Add mango liqueur and stir GENTLY one more time. Let sit for about 15 - 20 minutes while you make the crumble topping and prepare the baking dish.
Preheat oven to 350. Melt a few of tablespoons of butter and coat all sides of an 8"x13" Pyrex baking dish well.
1 cup cold diced butter (2 sticks) (Please use real butter always. No substitutes.)
2 cups white flour
1 cup granulated sugar
Pour flour into medium size mixing bowl. Work in butter with pastry cutter or your hands until the mixture resembles coarse meal. (I always use my hands just because.) Add sugar and mix in well with your hands . . . or even your left foot for all I care. :) Just not an electric mixer. Jill. And Whitney.
Sprinkle a quarter of the mixture on the bottom of the prepared baking dish (you don't have to cover every square inch) and place in the oven for about 10 minutes until light gold. Remove and then . . .
With a slotted spoon, drain berries lightly and GENTLY and place in prepared dish. (Reserve remaining liquid.) Dot with a little butter and then top evenly with crumbled topping and bake for almost an hour on a middle rack. The last 2-4 minutes, move to a higher rack and broil until topping is nice and brown. WATCH CAREFULLY not to burn.
Serve with homemade vanilla ice cream and reserved mango liqueur/berry concoction.
Take a bite and then kiss a patriot. Or whatever is close.
Suggested listening: Blackberry by the Black Crowes