Cooking web notes

Blackberry Cobbler

Ripe and unripe blackberries

Patrick Johns/Corbis

Growing up on the farm in Ohio, blackberries were in abundance during late summertime.  The area by the creek through the farm was filled with wild blackberry brambles and we spent many hours picking, eating and laughing while getting stabbed with all the thorns.  Then with our stained hands and clothing, we carried the pails back to the house in anticipation of what delicacy Mom would be baking after first eating a bowl of them with just a sprinkling of sugar. 

Mom made many blackberry pies, cobbler and plenty of jam.  I didn’t realize how lucky I was at the time!  Then she froze a plethora of blackberries and we were treated with them all winter long.  I really miss that!

Now, it is nearly impossible to find fresh blackberries here and when I do, they are very pricy.  So I resort to frozen blackberries and they are wonderful even if they aren’t fresh.

Just the thought of blackberry cobbler starts me drooling.  This cobbler is filled with berry juicy flavor and especially delicious with fresh blackberries.  All it needs are plump ripe blackberries with a beautiful deep color and there you have a rustic blackberry cobbler dessert ~ the perfect ending to a meal!  

Blackberry Cobbler

Ingredients:

6 to 8 cups fresh or frozen blackberries

1½ cups sugar

½ cup flour

3 tablespoons lemon juice

3 tablespoons butter

Biscuit topping (see recipe below)

Vanilla ice cream

Method:

Preheat oven to 400 degrees.

If using fresh berries: wash, stem and drain

In large bowl, combine sugar, flour, blackberries and lemon juice.

Spread in a 13” x 9” baking dish, dot with butter.

Bake, uncovered, 15 to 20 minutes until hot and bubbly.

When mixture is hot, remove from oven and spoon Biscuit Topping mixture onto the top in approximately 10 to 12 spoonfuls. 

Return to oven and bake another 20 minutes until biscuits are golden brown.

Remove from oven and cool for 10 minutes before serving.

Serve with a scoop of vanilla ice cream.

Biscuit topping:

Ingredients:

2 cups flour

4 teaspoons baking powder

3 tablespoons sugar

1 teaspoon salt

½ cup butter, chilled, cut into ¼” slices

2/3 cup milk

1 egg, slightly beaten

Method:

In large bowl, sift together flour, baking powder, sugar and salt.

With pastry blender, cut in butter until mixture is size of small peas.

Add milk and egg.

Stir with fork until blended.

Love those blackberries!

Enjoy!

This entry was posted on Monday, December 26, 2011 at 6:12 AM and is filed under Blackberries, Cobblers, Desserts, Fruit, Lemons. You can follow any responses to this entry through the RSS 2.0. You can leave a response.