Saturday, May 31, 2014

Blackberry Cobbler

When I was young, my Grandmother lived next to a gully, or canyon if you like.  There were tons of Blackberries growing in this gully.  We would pick Blackberries and fill coffee cans galore.  Grandma would make us pies, cobblers and jam.  I don't think she had a freezer to store them in.  We picked Blackberries for years and in many different places after that.  Well, like so many things, times have changed.  Wild Berry bushes were sprayed and eliminated.

Last week we had our Granddaughter, Anna, visiting us and she spotted Blackberries in the grocery store.  "Oh Grammy, I really like Blackberries.  Dad makes cobbler for us on the 4th of July.  Can we make some?"  Well, that brought back so many memories, how could I refuse.  I pulled out my trusty file and found my recipe for Cobbler.  I make my cobbler using a sweet drop biscuit on top.  I hope this recipe brings some old, or maybe some new memories to mind for you.

                              BLACKBERRY COBBLER
3 cups Blackberries, with juice
3/4 to 1 cup Sugar (depending on tartness of berries)
1 tablespoon Cornstarch
1 cup Water

Combine Sugar and Cornstarch in a small sauce pan.  Stir in the Water and bring to a boil.  Stir and boil for 1 minute.  Pour over the fruit in a deep baking dish (deepness allows for the bubbling juices).  I used a 10” glass pie plate.  

2 cups Flour
2 tablespoons Sugar
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup Shortening or Unsalted Butter
1 cup Milk

Combine all of the dry ingredients.  Combine in the Shortening, using your hands, a fork or a pastry cutter, until the ingredients are like coarse crumbs.  Make a ‘hole’ in the dry ingredients.  Pour in the Milk .  Stir everything together just until it all comes together in a dough.  Don’t over stir!  The dough will be a little sticky.  Drop with tablespoon on top of berries - like drop biscuits. Put a foil lined cookie sheet under the baking dish, it will catch any juice that may bubble over.  Sprinkle Granulated Sugar lightly over the biscuits - I like to sprinkle a mixture of cinnamon and sugar over mine.   Bake at 400 degrees for 30 to 35 minutes or until light brown.  Don't over bake!

Makes 12 servings

Serve warm, with ice cream.

Ready to serve!
Ready to bake!


Anonymous said...

Oh! Darn it. This picture is just too pretty. I am so hungry to taste this cobbler with vanilla ice cream (thanks to John's suggestion) Cruel and unusual punishment - maybe? By the way, I do remember picking blackberries and having my mother make pies with them. Lovely memory. Really, thank you both Pat and John. Your friend, Connie P

Millie said...

Humm, this sounds sooo yummy. Pick blackberries every summer, gotta try your recipe. Thanks, Pat. Sooooo good!

Pat Lutzow said...

Connie P. Hint: This cobbler freezes great. Just wrap the pieces individually in plastic wrap and put them in a container or a larger freezer bag. Pull out what you want when you want... Yum

Pat Lutzow said...

Millie, please let me know what you think of this recipe. Enjoy.....