Blackberry Cobbler

Want to know what is short, sweet, and absolutely blissful? Washington summers. The summertime is an ever-fleeting time here in the Evergreen state. Where 84% of days are cloudy in the Seattle area, the 6-8 weeks of sunshine is thoroughly savored. Though my Texan-skin is all too thrilled about the vitamin D during these few weeks, by far my favorite part of summer is the Washington fruit. Deep red Puget strawberries are waiting to be plucked, acres of blueberry-filled bushes, and wild blackberries grow all over the western part of the state. With great fruit comes great food. Coming up with unique ways to integrate my family’s love of fresh berries into our recipes has become quite the delight over the last two summers. Because I hope all of you enjoy berries as much as I do, I will share a few of my favorite recipes for blackberries, blueberries, and strawberries in this post, as well as my next couple of posts!

Blackberry Cobbler

Everyone has their own interpretation of what a cobbler should be. Various fruits, various toppings, but all are a summer staple. Some have a pie crust topping, while others have the biscuity-topping on top of the crust. This one is quite different, but oh so yummy.

Ingredients

  • 1 stick butter
  • 1-1/4 cup sugar
  • 1 cup self-rising flour
  • 1 cup milk
  • 2 cups blackberries (fresh or frozen)
*I NEVER have self-rising flour in my pantry. If you do not have self-rising flour, substitute with 1 cup all-purpose flour, 1/2 teaspoon of salt, and 1-1/2 teaspoons of baking powder. This cobbler recipe is also easily halved, which I have done in the photo above.*

Instructions

Melt butter in a microwave-safe dish. Pour 1 cup of the sugar and the flour into a bowl, whisking in milk. Mix until smooth. Pour in melted butter and whisk well. Butter the baking dish generously. Rinse and pat dry the blackberries. Then pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter, making sure to distribute evenly. Lastly, sprinkle remaining 1/4 cup sugar over the top. Bake in a 350° F oven for 1 hour, or until golden. Enjoy with vanilla ice cream or whipped cream.

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