Blackberry Cobbler

There has been an explosion of pumpkin themed posts on food blogs lately, and it’s making me crazy. Kind of like how it makes me crazy to see all the Christmas decorations at the mall when Halloween is barely over. I know, I know…pumpkins in October = completely different scenario. It’s fall. The leaves are turning, the trees are shedding, and pumpkins, apples, cranberries, etc., are seasonally appropriate. But you know, the more people try to convince me it’s time to give up summer and its bounty, the harder I want to cling to it. What can I say, I’m contrary like that.

And what’s more summery than fat, juicy blackberries? Fat, juicy blackberries in a cobbler. True, the berries being hawked in most grocery stores right now are kind of sad and soggy, and tart enough to make your mouth pucker…BUT, if you mix them into a sweet cake/cobbler with lots of sugar, you can’t tell you’re eating out-of-season fruit — all you’ll know is that the stuff you can’t stop shoveling into your mouth is sweet, moist, and totally berry-licious.

Blackberry Cobbler (Adapted from the Pioneer Woman’s recipe)
(FYI, this isn’t your typical pie/biscuit topping-style cobbler. It’s more like a cake.)

Ingredients:
1 cup granulated sugar + 1/4 cup for sprinkling
– 1 cup self-rising flour** 
1 stick butter, melted
– 1 cup milk
– 2 cups blackberries (fresh or frozen)

** If you don’t have self-rising flour, you can use 1 cup all purpose flour + 1/3 tsp salt + 1-1/3 tsp baking powder. I only had about 1/2 cup all purpose flour left in my pantry, so I supplemented the rest of the cup with rice flour. The result was a cake that I felt was more glutinous than is usual. Having grown up eating sticky rice flour-based treats, I didn’t mind the texture, but if you prefer more fluffy, American-style cakes, stick with all-purpose. FYI, Dan couldn’t tell a difference, so this could definitely be a gluten-free cobbler.

Steps:
(1) Preheat oven to 350. Butter/grease a baking dish.
(2) In a large bowl, whisk together melted butter, 1 cup sugar, flour, and milk.
(3) Pour batter into prepared dish.
(4) Sprinkle blackberries evenly on top of the batter.
(5) Sprinkle remaining 1/4 cup sugar on top of everything.
** This caramelizes in the oven and causes your cobbler to form kind of a crunchy/sweet crust that is just heavenly.
(6) Bake for about 45-60 min, or until golden and bubbly.
** The Pioneer Woman’s recipe says 60 minutes, but my oven is ridiculously powerful, and my cobbler was bubbly after 45 minutes.
(7) Cool for 10 minutes, then scoop and serve plain, or with ice cream and whipped cream.
For other great recipe ideas, click here.

Comments

    • justputzing says

      Thanks! I used a regular-sized pie dish for this recipe, but you could easily use a square pan or casserole dish.

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