I count down the days until blackberry season.
This take-over, climb everything, needs to be removed by goats, stickery, weed makes me oh-so-happy. Because I consider those little tart berries a perfect food.
I find it completely worthwhile to be scratched to shreds, while dodging fat little spiders and their webs, just to get a couple of those juicy little lovelies.
This weekend, the time had finally come. So I grabbed my trusty four-year old helper, and off we went to pick some berries. (He picked about five, ate about twenty, and pretty much played with sticks. I picked a about a gallon, ate about 20, and avoided being poked by a boy with some sticks.)
And then came the hard part (not really); deciding what to do with my bounty. After a brief, but intense discussion with Hubs, I decided to make a cobbler. Something easy, fast, and perfect to showcase one of my favorite fruits.
And sometimes, you just have to go old-school with your recipes.
Blackberry Cobbler, adapted from Bettycrocker.com
2 1/2 c fresh blackberries
1 c sugar
1 c flour
2 t baking powder
1/2 t salt
1 c milk
1/2 c butter, melted
In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter. Bake 45 to 55 minutes or until dough rises and is golden.
Like I said, this was a pretty darn simple recipe. The only thing I would change would be to use more blackberries. Lots more.
When I have a cobbler, I want the fruit to be the main highlighted ingredient. Especially when that fruit is my beloved blackberry. This cobbler was really good (very buttery with a light melt-in-your mouth texture), but it overpowered my blackberries. I admit I was a bit disappointed.
It looked like plenty of blackberries before I put it in the oven.
Really, though, it was good. I’m just picky about my blackberries.
So I’m sure this won’t be the last you see of a blackberry recipe.