Thaw your block of frozen blackberries by placing them in a large pot with additional water to create plenty of juice. Heat on high until the berries are completely thawed and the mixture is hot and bubbling. Do not add sugar or butter at this stage.

Sift White Lily all-purpose flour into a mixing bowl. Create a “bird’s nest” well in the center of the flour and add shortening about the size of a bird’s egg. Pour in enough buttermilk to mix (avoid fat-free buttermilk if possible). Mix with your hand until the dough is stiff but not sticky, adding more flour if needed. Knead thoroughly on a floured surface until stiff, then divide into three equal portions.

Take one portion of dough and roll it out on a floured surface as thin as paper. Cut into strips for dumplings. Set aside the remaining two portions for additional dumplings or the top crust.

Once your blackberry mixture is boiling, add 1 stick of butter and let it melt completely. Add 2 cups of sugar just before adding the dumplings to keep the juice from becoming too syrupy. Stir until sugar dissolves completely. Taste and adjust sweetness as needed – blackberries can be quite tart.

Bring the blackberry mixture to a rolling boil. Quickly drop dumpling strips into the boiling liquid using a spatula to add multiple strips at once. Add enough dumplings to absorb some juice while keeping the cobbler nice and juicy. Reduce heat to medium and cook for about 10 minutes until dumplings are soft and slightly thickened.

Preheat your oven to 375°F. Pour the hot blackberry and dumpling mixture into a deep, narrow casserole dish.

Roll out one of the remaining dough portions thinly for the top crust. Carefully lay it over the blackberry mixture in the casserole dish, adjusting to fit. Don’t worry about perfection – rustic is beautiful! Spread softened butter over the crust and sprinkle lightly with regular sugar (not powdered).

Bake at 375°F for 20-30 minutes, until the crust is golden brown and cooked through. Keep an eye on it to prevent overflow, though some juice bubbling up is perfectly normal and adds to the rustic charm.

Allow the cobbler to cool slightly before serving warm in bowls. Top with a generous scoop of vanilla ice cream for the ultimate Southern dessert experience.