Sunday, June 23, 2013

blackberry cobbler

One of my favorite parts about summer is the fresh fruit and veggie bounty! We have loads of blackberries around here - some wild and some have been planted. And if I can get to them before the birds do...it's a daily blackberry feast. This time of year, it's not unusual for us to have fruit cobblers for dinner and tonight it's blackberry.

Here's my recipe which was given to me by my mom who got it from a friend when I was a teeny tiny kiddo, so I've been eating cobbler made this way my whole life..no wonder it's my favorite! And it's SUPER easy and it totally fills up the entire pan..win, win, win! You can add any fruit to the cobbler - peach, apple, blueberry, raspberry, blackberry, cherry or for a new twist - mix a couple of them together.
  • melt a stick of butter in a 9x13 pan (put the butter in the pan and pop in the oven while it's preheating until the butter is melted..you can use less butter if you like..we just like butter around here!)
while the butter is melting in the oven - start on the topping
in mixing bowl add:
  • 1-1/2 cups flour
  • 2 cups sugar
  • 6 tsp baking powder

  • 2 cups milk (add milk to the dry topping mixture right before you pour over fruit - if you let it sit too long the baking powder and the milk together get restless)
once the butter is melted - get out of oven and add:
  • 2 cups drained fruit (if I'm using peaches or apples, I sprinkle with the fruit with cinnamon before adding the topping..Mmm)
  • add the milk to the dry topping mixture and cream, then immediately pour over your fruit (it's tempting to add more than 2 cups of fruit and from experience..beware..if you do, don't add the entire amount of topping or it will spill over in the oven..been there, done that)
Bake at 375 degrees for 35 min or until golden brown. Best if served warm and with homemade ice cream :-)