Black and Blue Cobbler

Ingredients

• 8 cups fresh blackberries
• 2 cups fresh blueberries
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1⁄8 teaspoon salt
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold butter cut into small pieces
• 1 Buttery Pastry Dough
• 1 large egg lightly beaten
• 1 teaspoon water
• 1 tablespoon sugar
• 1 teaspoon sugar Garnish
• Vanilla ice cream optional
• Buttery Pastry Dough:
• 1/2 cup butter softened
• 1/3 cup sugar
• 1 large egg
• 11/2 cups all-purpose flour
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 375°. In a 13x9-inch baking pan, combine blackberries, blueberries, sugar, flour, salt, lemon juice, and cinnamon, tossing gently. Dot with butter.
2. On a 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 in pan, trimming edges if necessary. Roll remaining portion of dough into a 13x4-inch rectangle. Cut lengthwise into 4 strips. Place strips lengthwise in pan, trimming edges if necessary.
3. In a small bowl, whisk together egg and 1 teaspoon water; lightly brush over dough. Sprinkle with sugar.
4. Bake until crust is golden brown and filling is bubbly, approximately 45 minutes. Garnish with 1 teaspoon sugar, if desired. Let stand for 20 minutes before serving. Serve with vanilla ice cream, if desired.
5. Buttery Pastry Dough:
6. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add egg; beat until blended. Gradually add flour and salt. Beat until smooth, stopping to scrape bowl occasionally. (Mixture will be thick.)
7. Scrape mixture onto a lightly floured surface, and knead 3 or 4 times. Divide dough in half, and shape into small rectangles. Wrap each portion of dough in plastic wrap. Refrigerate for 1 hour.