Picking Blackberries

Ethel Mae Sellers, my Granny Grunt, was born in 1896. I’m not sure where the name Granny Grunt originated from but it’s what we all called her. It was an honor to be part of her family. I thank God everyday for the precious time I shared with her. When I think of her it makes me smile.

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Granny with several of her Great Grandkids

My sisters, Lisa and Dana, and my brother, Ray, loved to go visit her. She would usually cook us something special. When I was 14 years old, she lived in a single wide trailer behind our house. I recall one hot summer afternoon, we went to her house hoping she had a yummy treat prepared. When we arrived, she told us if we would pick enough blackberries that she’d make us a cobbler. She gave us two plastic bowls and sent us to the edge of the woods nearby. We spent hours picking berries. We would pick a few for the cobbler and then eat a few. Once we filled up our bowls we would take them to her and watch patiently as she made the cobbler.

I watched her make blackberry cobbler numerous times. She would rinse the berries and then pour sugar over them and then let them sit. Meanwhile, she prepared the dough for the cobbler. She’d add Crisco shortening to a scoop of flour and mix them together until they were crumbly. Then she’d add milk and blend it together with her hands forming it into ball. She’d roll out the dough in just like if she were making biscuits. Then she cut the dough into strips and layer it in the pan alternating it with the blackberry sugar mixture. Once she got it assembled with her dough strips on top she’d sprinkle some sugar over it and place a few pieces of butter on top. She would pour some water over her mixture and then put it in the oven and let it bake.

Her cobbler was the best I have ever put in my mouth. Just thinking about it makes my mouth water.

Below is the recipe for Granny’s Cobbler. (Of course, it’s not exactly like hers because she never measured anything)

Granny’s Cobbler

  • 2 Tbsp Crisco
  • 2 cups flour, self rising
  • 3/4 cup milk
  • 3 cups blackberries
  • 2 cups water
  • 2 cups sugar
  • 1 tbsp butter

Rinse berries and mix in 1 1/2 cups sugar and let sit. Mix Crisco and 1 cup of flour with a fork, cutting it in until its crumbly. Add milk and mix together forming a ball. Knead ball and add more flour as needed until ball is firm. Sprinkle flour over a floured surface and on rolling pin and roll out. Cut flour into strips. Add some of blackberries to bottom of baking dish then layer with flour strips. Continue to alternate the berries and flour until dish is full ending with dough on top. Pour water over cobbler then place small pieces of butter over the top. Sprinkle with remaining sugar. Bake at 350 degrees 90 minutes or until golden brown.

I hope that you enjoy this as much as my family does.


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