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.
The Recipe:
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.
The Results:
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.
But as you can see, the cobbler to berry ratio completely changed in the oven.
Even though it wasn’t perfect, I persevered somehow and ate my (large) serving.
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.
Wow and yummy!! I am so glad you ended up making the cobbler. I love how. There are so many different kinds of cobbler. Enjoy you lovely berries!!
LikeLike
I love blackberry cobbler! And I agree; the more fruit, the better the cobbler.
LikeLike
Looks wonderful!
LikeLike
Those blackberries look perfect! And even better in cobbler form. I wouldn’t mind some of this with a side of ice cream right now. Hint hint. 😉
LikeLike
Blackberry cobbler might just be the best thing on this planet! 🙂 I think your berry to biscuit ration looks PERFECT. When’s your birthday? I will send you something chocolatey. I promise.
LikeLike
Oh yum! This would be my husband’s ultimate desert! Though my kids have devoured all of our blackberries. I may have to buy some. 🙂
LikeLike
Oh yum! Blackberries are so scarce here, I think their season lasts an entire day and a half. I’s a shame because I would love to make some of your delicious cobbler!
LikeLike
Love the header on your blog, cute. Looks like you are doing just fine in the kitchen.
I would love for you to share at my weekly linky fri-mon
http://bacontimewiththehungryhypo.blogspot.com/2011/09/any-linky-goes-17.html
Come strut your stuff.
LikeLike
My gramma used to make cobbler that was out of this world. I didn’t get her recipe though before she passed away 😦 This one looks super close to hers! Can’t wait to try it.
Stopping by from Tasty Tuesday!
LikeLike
Hi Courtney,
We had a great blackberry harvest this year. I know that I have a bag of Blackberries in the freezer just waiting for this great recipe. Thank you so much for sharing with Full Plate Thursday and have a great week end!
Come Back Soon,
Miz Helen
LikeLike
Yes, I harvested blackberries before at my in-laws’ house before, and that was my first and last. I now prefer them picked out for me 🙂 And blackberries cobbler is my fave way to use them up as well. Yours look wonderful!
LikeLike
Pingback: Blackberry Freezer Jam « Misadventures in Cooking
Oooh! I’m so happy to meet another blackberry enthusiast. I grew up in Kansas, where sandplums and mulberries grew wild, but I was delighted to discover wild blackberries when I moved to the Pacific Northwest. Happy baking! My freezer is full of enough frozen blackberries to get through the winter; I hope yours is as well.
LikeLike