Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Friday, August 3, 2012

Blackberry Cobbler

M-m-m-m, good!

This morning, Wayne's brother, Jim, called and said he had something for us-- fresh blackberries, and fresh fish.  Who could resist that kind of invite to go over!?!?!?   This is what I did with some of the blackberries...

  • 1/2 stick butter, melted, plus a bit more butter for greasing pan/dish.
  • 3/4 cup granulated sugar (plus another separate 1/4 cup sugar for top,  and still another 1 tablespoon sugar for sprinkling on top just before removing from the oven).
  • 1 cup self-rising flour 
  • 1 cup whole milk (or low-fat milk with added whipping cream to equal a cup).
  • 2 cups fresh (or frozen) blackberries.
  • Ice cream or whipped cream for serving.
  1. Preheat the oven to 350-degrees F.
  2. Grease a 3-quart baking dish with butter.
  3. In a medium bowl, whisk together 3/4 cup sugar with the flour and milk. 
  4. Whisk in the melted butter.
  5. Rinse the 'fresh' blackberries and pat them dry (if using frozen berries, let drain for a little while).
  6. Pour the batter into the buttered baking dish.
  7. Sprinkle the blackberries evenly over the top of the batter.
  8. Sprinkle the 1/4 cup amount of sugar on top and bake until golden brown and bubbly (about 1 hour).   
  9. Remove from oven and sprinkle the extra 1 tablespoon sugar on top and return to oven for about 10 minutes.
  10. Let cool for about 30 minutes before serving with ice cream or whipped cream.

*The last time I made this, to make more servings, I doubled everything and baked it in a buttered 9x13" baking dish. Baking time was about 65 minutes before I removed and sprinkled the last bit of sugar on top for the next/last 10 minutes.


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