6 baskets of blackberries (piled hight, very full baskets)
2 1/2 c. to 2 3/4 c. sugar, depending on how sweet the berries are
4 T. cornstarch
Zest of 1/2 lime (or lemon)
4 T. butter - cut in 6 pieces
1/2 c. waterpinch salt
Preheat oven to 350 deegrees. Combine the sugar, salt, cornstarch and lime zest in a small bowl and mix thoroughly. Place the blackberries in an 11 by 15-inch glass baking dish with a 2 1/2-inch high side. Pour sugar mixture over the berries and stir gently. Pour in the 1/2 c. water. Dot the top of the fruit with the butter. Place baking disk in the middle of the oven and bake until the filling is bubbly in the center, about 35 to 40 minutes
Dip olives in the batter letting excess drip off and deep fry in 350-degree peanut oil. Drain on paper towel and sprinkle lightly with kosher salt
Remove from over and prepare the cobble crust. Turn oven up to 400-degrees.
4 1/2 t. baking powder
1 t. salt
1/2 c. sugar
1 stick cold butter - cut in 8 pieces
1 3/4 c. to 2 c. whipping cream, plus a little more for brushing the crust
In the mixing bowl of a stand mixer put the flour, sugar, salt and baking powder . Add the butter and using the paddle on low speed cut the butter into the dry ingredients. When the butter pieces are no larger than a small pea add the whipping cream. Let the mixer run on low just until the dough starts to come together and begins to collect on the paddle.
Turn the dough out onto a lightly floured surface. Knead several times using a folding over method. Pat out into a 3/4 inch circler and using a 2 1/2-inch buscuit cutter cut out cirlces. Gather scraps and continue cutting until all the dough is used.
Brush the tops of the dough circles with cream and sprinkle with sugar. Place them sugar side up close together on top of the filling. Return pan to oven and bake until the cobbler is a light golden color, about 25 minutes.
Remove from oven and serve warm with vanilla ice cream.