Blackberry cobbler

Recently, we picked ourselves pints and pints of blackberries. Once we got them home and made a pie, we thought, Now what?

A cobbler, that's what. Easy, tart, and slightly sweet, a cobbler was the perfect second generation blackberry dessert. Served warm with whipped cream and sprig of mint, it makes an elegant last course. Or, you know, you can also eat it for breakfast alongside your Cornflakes.

Rating: Truly 1/2 assed

Here's what you need and how you do it

2 cups blackberries

1 cup flour

1 cup plus one teaspoon sugar

1 egg

8 Tablespoons melted butter (or margarine)

1/2 cup milk

Preheat oven to 350 degrees F.

Mix flour, sugar, milk, egg, and melted butter. Pour into a pretty dish. Top with blackberries and 1 teaspoon granulated sugar.

Bake 45 minutes to 1 hour, or until it turns golden and middle has firmed.

For a printable version of this recipe, click here.

Comments

[Heather]

That looks deeeeeeelicious! I've been eyeing the blackberries in my back yard and I think this is what they are destined for. I do.

[Kristy]

I love blackberry cobbler and I grew up on it. My great grandmother who honest-to-Maude lived in a white columned house with rocking chairs and swings across the porch on main street in Ecru, Mississippi, taight me the truly half-assed way to make it. She called it "A cup a cup a cup cobbler." You melt a stick of butter in the baking dish by sticking it in the over during preheating. In a bowl, mix a cup each of self-rising flour, sugar, and milk in a bowl and dump over melted butter. (I use APF so I add 1 tsp of baking soda and a pinch of salt). Dump your sweetened berries (or other fruit) over that, and bake at 350 til golden.

[katie kirby]

Amazing. That looks simply delicious!