This year the blackberries have ripened earlier than the figs...so I'll have to save the fig recipes for later in the summer. This year for the 4th of July I made a Blackberry Cobbler but with Phyllo dough rather than a pie crust dough. You can also use Puff Pastry (or perhaps even make your own puff pastry.) However, I'm into easy before I head to the pool! I'll post pictures of the new cushions I plan to sit upon today...but I'm thinking with the temperature heading to 100+ I'll be spending my day in the water!
Puff Pastry Blackberry Cobbler
• 1 Pkg. Puff Pastry (or Phyllo dough)
• 1/2 cup butter or margarine
• 1 cup sugar
• 1 cup water
• 2 cups fresh or frozen blackberries
• 1/2 teaspoon ground cinnamon
• 2 tablespoons sugar
1. Defrost (according to directions) Puff Pastry or Phyllo dough.
2. In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside.
3. In a saucepan, heat sugar and water until sugar melts; set aside.
4. Roll out dough to 11 in x 9 in rectangle.
5. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices.
6. Carefully lay slices in baking dish over butter.
7. Pour sugar syrup around slices (syrup will be absorbed).
8. Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more.
9. Serve warm or cold.
Enjoy! Till tomorrow...