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.

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.