INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. In a mixing bowl, combine the flour, salt,
and sugar. Cut in the shortening and work it through with your hands until
the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time
and work the dough until you have a smooth ball. Wrap the dough tightly and
refrigerate for 30 minutes. Remove from the refrigerator and place on a
lightly-floured surface. Roll the dough out until the dough is 1/8-inch
thick. Divide the rolled dough in half. Place half the dough in a 9- by 9-
by 2-inch square baking pan. Reserve the other half for the top of the
cobbler. In a mixing bowl, toss the blackberries with the sugar, Grand
Marnier, and flour. Pour the tossed blackberries into the prepared pan. Top
the blackberries with the cubed butter. Lay the reserved crust over the
blackberries, tucking the edges down into the pan. Bake for 30 to 35
minutes or until the crust is golden brown. Remove from the oven and allow
to cool. Place a serving of the cobbler in a shallow bowl and serve with
vanilla ice cream. Garnish with mint and powdered sugar. This recipe yields
10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2366 broadcast 07-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-04-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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