Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon sugar
- 1 cup vegetable shortening
- 1/2 cup ice water
- 6 cups fresh blackberries
- 2 cups sugar
- 1/4 cup Grand Marnier
- 2 tablespoons flour
- 1 stick unsalted butter, cut into 1-inch cubes
- 2 scoops vanilla bean ice cream
- Fresh mint sprigs
- Powdered sugar in shaker
Directions
Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt, and sugar. Cut in the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time and work the dough until you have a smooth ball. Wrap the dough tightly and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Roll the dough out until the dough is 1/8-inch thick. Divide the rolled dough in half. Place half the dough in an 9 by 9 by 2-inch square baking pan. Reserve the other half for the top of the cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top the blackberries with the cubed butter. Lay the reserved crust over the blackberries, tucking the edges down into the pan. Bake for 30 to 35 minutes or until the crust is golden brown. Remove from the oven and allow to cool. Place a serving of the cobbler in a shallow bowl and serve with vanilla ice cream. Garnish with mint and powdered sugar.
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By mdavidson40_5937800
Fairhope, AL
on April 29, 2012
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We picked blackberries this afternoon and couldn't wait to make this recipe. We made it last year and loved it! Thanks Food Network and Emeril!
By missmegs03
on December 12, 2011
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The crust is amazing! I didn't have any shortening so I used butter. I also didn't have any Grand Marnier so I used triple sec. I forgot to add the butter before placing the top crust. I also used 1 cup of sugar instead of 2, it was still really sweet for me. I have a convection oven and not a regular oven so maybe that is why my crust was golden on the top and not at all doughy on the bottom. Mine was extremely runny so I just pored off the extra juice, next time I will cut down on the alcohol, and cook down about half of the berries first.
By f.cooper_6170849
Beavercreek, OH
on September 15, 2011
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Worst recipe I've ever gotten from your site. I can't believe this is something Emeril offered. I have six or seven of his cook books, most autographed, and have made numerous recipes with success. But this one sucked. Rustic to say the least very unpleasant. I checked back three times on the ingredients and can't find an error. Something has got to be wrong. What a waste of time and money! Emeril OMG this was a disappointment. Yuke...
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