It's 7:30 in the evening, on a hot summer night, and I'm baking a delicious pile of berries. I mean, c'mon, who doesn't love blueberry cobbler, right?
I try to stay away from negative media & fake news but it's truly one of the hardest things to do these days. If you're not slammed with it on television, you're bombarded with it over the internet.
But instead of harping on America's ignorance, tonight I'm taking a different route.
My oven is working overtime. My home smells like heavenly goodness. And in some odd way, baking takes my mind away from it all.
I'm feeling patriotic [indulge me if you will] so what better way to end a sweet Texas night than with a good ole' American cobbler.
FILLING: Incorporate all ingredients in a large bowl. Add blueberries and stir until berries are completely coated. Pour filling over baked shell. Bake an additional 30 minutes at 425°.
You'll need: 4 cups blueberries (fresh or frozen), 1 tablespoon freshly squeezed lemon juice, 1 tablespoon grated lemon zest, 2 tablespoons milk or cream, 4 tablespoons all-purpose flour, 1/2 cup brown sugar, 1/4 teaspoon ground cinnamon.
CRUST: For best results, do not skip, replace, or alternate ingredients. Roll out. Bake 425° until crust is golden brown.
You'll need: 1-1/2 cups Crisco, 3 cups flour, 1 whole egg, 5 tablespoons cold water, 1 tablespoon white vinegar, 1 teaspoon salt.
CRUMBLE: Incorporate all dry ingredients. Add room-temp butter. Combine together until the consistency is a crumble base. Sprinkle crumble topping over the top of your filling. Bake.
You'll need: 1/2 cup butter, 1 cup all-purpose flour, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 cup cold water.