Blackberry Cobbler or What to do during an eclipse
I have been very excited to write about this recipe ever since seeing it on Pioneer Woman (Food Network) this past weekend and then making it that very day. Blackberry Cobbler brings back memories from my childhood. Growing up in Placerville, CA (which is in the foothills of the Sierra Nevadas near Tahoe), it was hot and dry in the summer. Perfect weather for blackberry bushes. In fact, most people around here consider them a nuisance because they can very quickly take over huge chunks of land. I have one in my yard that keeps trying to grow and take over and I keep whacking it back.
Anyway, back to my childhood. Around July of every year, my brother and I would go down to the blackberry bushes and pick blackberries. Mostly they got eaten on the spot, but we always brought some home for mom. She would make this wonderful dessert that she called Blackberry Cobbler. Now that I look back on the dessert, it was probably more like a blackberry crumble because she would layer blackberries on the bottom of a glass pan and make an oatmeal, brown sugar, cinnamon and butter concoction that she “crumbled” on the top of the blackberries. Then she cooked it up in the oven and served it with vanilla ice cream. Ah…memories of growing up in the hot summer time.
Around the time my oldest son turned 10, we moved from the Los Angeles area back up to Placerville to be closer to my parents. My youngest was 2 and the middle child was trouble. We moved into my grandmother’s house because our house in Southern California had not yet sold. The house was a small 2 bedroom, one bath home next to the house where I had once lived. Cramming three active children into one bedroom with only a small living room for them to spread out in caused us to spend most of our time outdoors when the weather was good, especially when it got hot because we had no air conditioning. I remember taking the kids out to the blackberry bushes to pick some berries for my mom’s beloved cobbler. It seemed like such a good idea at the time.
However, I did not remember to warn my oldest that he shouldn’t go wading into the bushes to get “that huuuuge berry over there.” Nor, did I bring band aids to deal with the thorns and scratches from retrieving the berry. Nor did I remember to tell the children not to wipe their berry stained hands on their white shirts. And then, there is my youngest, who to this day will not eat any fruit. So, he picked the fruit, squeezed it in his fingers, licked his fingers, gagged and then wiped his berry fingers on his shirt and pants. Not quite as idyllic as my childhood memories. However, we did end up with a small bowl of berries and I was able to make the cobbler. Everyone loved it except my youngest, who gagged.
Although it isn’t even close to being blackberry season here in the mid-Sierras, I watched an episode of Pioneer Woman on Food Network on Sunday and she made a beautiful blackberry cobbler that made my mouth water. Yes!Chef! was headed downtown to pick up some boards for our deck repair, so I asked him to pick up some berries. The berries he brought back were big, plump and sweet. Perfect for the cobbler.
Now, here is the good part. The cobbler recipe is one of the quickest, easiest dessert recipes I have ever made. AND it is the most wonderful cobbler you will ever taste in your entire lifetime. Well, I might exaggerate a bit, but it is durn tasty.
The recipe does call for a cup of “self-rising flour”, which we did not have, but I found a substitute recipe for it on-line. All you do is take one cup of flour, add 1/2 teaspoon salt and 1 1/2 teaspoons baking powder. That’s it! We are trying to watch our pennies lately and trying to make do because of the economy. This substitute worked just fine.
Mix the flour and sugar together. Then whisk in the milk.
Then, the butter is melted and stirred in to the batter.
Pour the batter into a buttered pan and then place the berries around inside the batter. (I tried to catch a photo of a berry dropping into the batter, but this was the best I could do.)
Next sprinkle the sugar evenly on the top.
Then, pop it in the oven and cook until it’s golden.
Set it on the counter to cool a bit.
This looks so good that I just want to dig in.
(During the time I was making this dessert the lunar eclipse began and created a really eerie light, so I decided to use the light in the photos. These photos were taken between 4-5:30 p.m. and the eclipse occurred around 6-6:30. It was interesting to me to use this very dim sunlight as the main light for my photos. Like them or not, it does give an interesting look. I never did get a real good picture of the eclipse mostly because I don’t have a good filter or a welder’s mask to prevent the camera from becoming damaged.)
Hmmm…well…let’s just move on to the cobbler and the next night.
The next night I fixed up a plate of cobbler for this shot. It was one of the best blackberry cobblers I’ve ever tasted (aside from my mom’s…). The cake is crispy on the outside with a wonderful cake texture on the inside. The berries are soft and sweet and very, very berry! Ice cream (must be vanilla) makes it the perfect summer dessert. It is super easy and you can use many different kids of fruit…peach, blueberries, strawberries, etc. I found some raspberries in the freezer that I just might use. Oh, and chop up a little mint and throw it on the top.
Here’s the recipe from Pioneer Woman
|Prep Time 20 Minutes
Cook Time 1 Hour
|Servings 8||Difficulty Easy|
- 1 stick Butter
- 1-¼ cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Blackberries (frozen Or Fresh)
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.
And in case you are like my youngest who cannot tolerate the look, smell or taste of fruit. Here’s a little daisy to make you happy.