Blackberry Cobbler
COUNTRY BLACKBERRY COBBLER
Summer in the country means home grown and wild blackberries! Today I’m sharing a recipe for a delicious, and unusual, blackberry cobbler. I have to thank Evelyn Kress of Batavia for the beautiful blackberries and the recipe which I’m adapting slightly. Talk about a gift without ribbons! Berries are full of anti-oxidants which help prevent some cancers and have anti-viral qualities, as well.
If you like, use frozen berries, but don’t thaw before using.
The unusual technique of pouring the batter into the pan before the fruit allows the batter to rise up between the berries, peeking through. This also flavors the cobbler topping.
Now if you use dark colored baking pans check the cobbler about 10 minutes ahead of time. Dark colored pans pull the heat into the food faster than glass or shiny pans.
You can double this recipe for a 9x13 pan. I am using an 8x8 or a deep pie plate.
COUNTRY BLACKBERRY COBBLER
4 tablespoons butter or margarine, room temperature
1/2 cup sugar
1/2 cup milk
1 cup flour
1 cup sugar
1 tablespoon baking powder
3 cups berries, washed and drained
1 cup cold water
Preheat oven to 350. Cream butter and sugar until fluffy. Whisk in the flour, then the milk. Spread in sprayed pan. Sprinkle berries on top and then pour cold water over all. Bake about 45-50 minutes, or until top is light golden. The blackberry cobbler will be a bit runny at first, but then thickens as it cools.
Blackberry Cobbler tastes like summer in the country.
©2006-2010 Rita Heikenfeld and AboutEating.com
