Summer Pie and Cobbler

It's officially summer time here in the south and the 4rth of July is right around the corner. I can't help it.. 4rth of July just makes me think about pies and cobbler. I was reading through the current issue of Southern Living magazine and saw where they traveled through the south looking for the best pies and this was one of the ladies they came across in the picture- isn't her cutie-pie wagon just adorable?! She is in Austin, Texas and is known for her wonderful Buttermilk Pie. I have never had pie of that sort, but it sure sounds good! Just click here to visit her website.
Thinking and reading about all this yumminess makes me want to go home and make some fresh blackberry cobbler- so of course I am and you should start thinking about making some for the 4rth.. or just because :) Here is my recipe:
Ingredients:
2 1/2 cups of fresh or frozen blackberries
1 tsp vanilla extract
1/2 lemon, juiced
1 c white sugar, or to taste
1/2 tsp all-purpose flour
1 tbsp butter, melted
1 3/4 c all-purpose flour
4 tsp baking powder
6 tbsp white sugar
5 tbsp butter
1 c milk
2 tsp sugar
1 pinch ground cinnamon
4 oz. cream cheese, softened
Directions:
1. Lightly grease an 8 inch square baking dish. Place the berries into baking dish and mix with vanilla and lemon juice. Sprinkle 1 cup of sugar and 1/2 tsp of flour, then stir in the tbsp of melted butter. Add in cream-cheese softened and whipped if necessary to make light enough to mix berries. Set Aside.
2. In a med bowl, stir together 1 3/4 c of flour, baking powder, and 6 tbsp sugar. Rub in the 5 tbsp butter using your fingers. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more of milk. Cover, and let batter rest for 10 minutes.
3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blackberries, leaving only a few small holes for the berries to peak through. Mix together the cinnamon and 2 teaspoons of sugar; sprinkle over top.
4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean- minus the blueberry syrup. Let cool until just warm before serving. This can store in the fridge for 2 days.
Note: You can use any berries for this recipe- Strawberry is pretty good too!
Love, E