Aunt Emma Jean's

 Black Berry Cobbler

My Aunt Emma Jean lived in Victorville, California in an area known as the Mojave Desert.  She was my mother's little sister, and my favorite aunt. For decades she ran a truck stop-like cafe on the old "mother road" U.S. Route 66.  This road was commissioned  in 1926 and was 2,448 miles long, from Chicago, Illinois to Santa Monica California.  It ran through 8 states and connected rural communities to the big cities.  

It also played a vital role in westward migration during the Dust Bowl and Great Depression of the 1930's.  As time passed freeways were built that bypassed these communities and soon it was decommissioned.  It no longer exists today except in stretches.

Her cafe was and still is today called  "Emma Jean's Holland Burgers".  

(Before she bought the restaurant it was known only as the "Holland Burger".  Run by a man whose family was originally from Holland.)

People travel for hours to enjoy their phenomenal breakfasts or to try her son's famous "Brian Burger."  Often when the restaurant opens at 6:00 a.m., the parking lot is filled with trucks and there is already a line formed out the door.

For being a small mom and pop type diner, they have attracted visitors from many countries around the world.  In the late 90's and early 2000's there was a resurgence of interest in Route 66.  Many  traveled just to see it, along with the museums and exhibits that have popped up around what's left of the highway. 

My cousin Brian took over after Aunt Emma Jean's death and did her proud.  

Their restaurant was also shown on the television show "Diners, Drive-in and Dives hosted by famous chef Guy Fieri.  It has also been used as a film set in several movies.

 

Sadly, Brian passed away suddenly three years ago of cancer.  We grew up together as children and were very close.  He was a gentle giant of a man with a strong, heart of gold.  He had a soft spot for animals as well as people who were in need.  He worked hard all his life and built a good life for his dear wife Shawna and his 3 children.

His daughter Sarah stepped up, and took over running the restaurant, and is doing a phenomenal job, keeping all the food and family traditions going strong, while continuing to bring it into the 21st. century.

When Aunt Emma Jean was alive she was famous for her Black Berry Cobbler.  Cobbler is a truly regional dessert here in the United States and how it is made and what it is called depends a great deal on what state you are in.  This is not what some would call a true southern cobbler, and is more like what is known as an old timey dessert called a Pandowdy.  

I used to love to visit the restaurant and watch her cook.  One day as a teenager, I sat and watched her make several large cobblers .  Unfortunately,  I did not write down the recipe at that time, but over the years I have recreated my own version from the memory of how her's tasted.  

Isn't that always the way when it comes to treasured family recipes? We don't know how precious they are until someone is gone and can no longer make it for us.  I have also adjusted the recipe so the amount is for a family sized portion.  

Recipe

Preheat oven 375 F.

9x11 rectangle baking dish

6 cup fresh blackberries

1 1/2 cup sugar (1 3/4 cup if the berries are sour.  I have found when it comes to store bought blackberries you never know how sour they are going be and it is much better to over-sweeten by a bit, than to under-sweeten.  If you are concerned about it, try with less amount first and then do a little taste test after you coat the berries and add more if needed )

1/3 cup cornstarch 

(After cooking, the berry juice will take on a clear and glossy appearance and will be somewhat thick, but if you like a thicker pie filling-type texture increase to 1/2 cup.  If you use flour it will change the texture and make it appear cloudy)

2 Tbsp. butter cut up into little squares

(Adding the butter helps in three ways: 1. It helps to mellow the acidity of the berries. 2. Creates a more glossy sauce. 3. It acts as a natural anti-foaming agent.  As the berries break down in the cooking process they naturally produce a layer of foam due to escaping air. The fat in the butter breaks down these bubbles and also helps to keep the cobbler from bubbling completely over the edges of the crust.)

2 Tbsp. lemon juice (Juice from a real lemon do not ever use bottled lemon juice, or lemon extract.)

A pinch of salt about 1/8 tsp.

1/4 tsp. vanilla extract

Directions: Begin by washing your berries in a colander.

Next sift your corn starch, sugar and pinch of salt together.

It will be very soft and powdery.

Coat the berries with the sugar and corn starch mixture.

Put the berry mixture into the glass pan and dot with the butter cubes.

Now we will begin the crust.

Directions: 

*I like to use a food processor.  But you can also use a pastry cutter to work in the shortening and butter.

2 cups flour

1/3 cup. Crisco vegetable shortening

1/3 cup. unsalted butter

6 - 7 Tbsps. iced water

1 pinch of salt

Put flour shortening, butter and salt into the food processor and pulse until the texture is like coarse sand.

Next add 6 Tbsps. iced water as cold as you can get it.

The texture should be very soft and pliable, almost like PlayDoh.

Put dough onto a floured board or mat, and roll out in a rectangle, big enough that the dough will hang over the sides by at least 1 inch.  I have tried many different rolling pins over the years and have found that this French style seems to work the best for me when doing pastry.

Here is the somewhat tricky part that takes a little bit of practice: starting from one side roll the dough onto the rolling pin.  

Lay over the cobbler, and turn under the excess pastry.  Then with your finger or a spoon make a fluted design with the pastry.  You can also use a fork to press down the edges. 

When completed, sprinkle liberally with sugar, and poke holes on top.  The holes are vital to let out steam.  Without them the filling will run out of your baking dish.  *Always put some foil or a special oven mat down on the rack below, to catch any falling juice should it start to bubble over.

Bake at 375 F degrees. for 35 min. then check to see how crust is browning.  If starting to get too dark turn the temp. down to 350 F.  Cook another 10 minutes or until you see the juice starting to bubble up.  A lot depends on your oven, a gas stove may run a little hotter.  I use an electric, convection oven.  As my berries were so large, this recipe not only made the 9 x 11 cobbler but also a little mini one.

Serve with vanilla ice cream or frozen yogurt.

Instead of the ice cream you may also add a little heavy cream.

Do you have a favorite family recipe that

reminds you of someone you love?

Delisa