The Fourth of July is a special kind of celebration. It’s about tradition and love for country, and at the same time, it’s a summer holiday that calls for something fresh and new. I love to serve Southern staples on the Fourth, like some of the favorites featured in Taste of the South. But I’m also fond of new recipes that offer a fresh take on a tried-and-true classic.
That’s why I can’t wait to make the Black and Blue Cobbler from our Southern BBQ & Grilling special issue. Rather than a single type of freshly picked berry, this dessert’s combination of blueberries and blackberries creates the perfect blend of sweet-and-tart flavors. Top it with some vanilla ice cream, and you have an all-American dessert perfect for the Fourth of July.
- 8 cups fresh blackberries (about 2 ¼ pounds)
- 2 cups fresh blueberries
- ¾ cup sugar
- ½ cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons fresh lemon juice
- ¼ teaspoon ground cinnamon
- ¼ cup cold butter, cut into small pieces
- Buttery Pastry Dough (recipe follows)
- 1 large egg, lightly beaten
- 1 teaspoon water
- 1 tablespoon sugar
- Garnish: sugar
- Vanilla ice cream, to serve
- Preheat oven to 375°. In a 13x9-inch baking pan, gently stir together blackberries, blueberries, sugar, flour, salt, lemon juice, and cinnamon. Sprinkle with butter.
- On a lightly floured surface, roll 1 portion of Buttery Pastry Dough into a 9x6-inch rectangle. Cut crosswise into 6 strips. Place strips crosswise over fruit mixture, trimming edges, if necessary. Roll remaining portion of Buttery Pastry Dough into a 13x4-inch rectangle. Cut lengthwise into 4 strips. Place strips lengthwise in pan, trimming edges, if necessary.
- In a small bowl, whisk together egg and 1 teaspoon water; lightly brush over dough. Sprinkle with sugar.
- Bake until crust is golden brown and filling is bubbly, approximately 45 minutes. Garnish with sugar, if desired. Let stand 20 minutes. Serve with ice cream.
- ½ cup butter, softened
- 1/3 cup sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add egg, beating until combined. Gradually add flour and salt; beat until smooth, stopping occasionally to scrape sides of bowl. (Mixture will be thick.)
- Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough in half; shape into small rectangles. Wrap each portion in plastic wrap. Refrigerate for 1 hour.
What will you make this Fourth of July?