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Blackberry Cobbler


  • 4 cups blackberries
  • 1 1/3 cups sugar
  • juice of 1 lemon
  • 1/2 cup ginger ale
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. vanilla
  • 3 Tbsp. cornstarch


  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp mace
  • 1 1/4 cups all purpose flour
  • 1/2 cup pecans finely chopped
  • 1/2 cup unsalted butter


Mix sugar and cornstarch. Mix lemon juice, vinegar, vanilla and ginger ale. Slowly mix fluids into sugar and cornstarch until smooth. Gently fold the mixture into the berries and put in a 9x13 inch pan which has been sprayed with Pam.

For Topping: Mix all topping ingredients with a pastry blender or large fork until well blended. Sprinkle over berries. Bake at 350 degrees F for 40 to 50 minutes. Let set for 2 hours before serving. Cut in squares and serve with a scoop of vanilla ice cream or a dollop of whipped cream.


Serves 8

Source: Famous Lynden Dutch Bakery recipe!

By Faith from Lynden, WA


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