Holli Arnold’s Old Fashioned Blackberry Cobbler from the Lake Oswego Stake General Authority Dinner August 2002

Crust: 1/2 C unsalted butter
3/4 C sugar
3 egg yolks
1/2 C sour cream
1-1/2 C all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1 tsp pure vanilla extract
1 T ground ginger

Filling: 5 C Blackberries or Marion berries
1 C sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
Zest of 1 lemon
2 T cornstarch
2 T unsalted butter

Garnishes: 1 Quart Vanilla Ice Cream
Mint sprigs

To prepare the crust, put the butter and sugar in the bowl of a heavy-duty mixer and mix on medium speed until smooth and creamy. Add the yolks one at a time, mixing well after each addition. Add the sour cream and mix well. Add the flour, baking powder, soda, vanilla and ginger and mix well. Set aside.

To prepare the filling, preheat the oven to 375 degrees. Butter a 2-quart baking dish or eight 8-ounce individual gratin cups. Put the berries, sugar, cinnamon, ginger, lemon zest, cornstarch and butter (cut into small pieces) in a large bowl and toss to mix and coat berries. Pour the filling into the baking dish or divide among the gratin cups, and then top with the crust, gently spreading the dough to cover the filling. Bake in the oven until the topping is golden brown and a knife inserted in the center comes out clean - about 40 minutes.

Remove from the oven and cool for 10 minutes.

Spoon the warm cobbler into serving bowls and top with a scoop of ice cream, garnishing with mint leaves. Enjoy!