Making up for last year

The blackberries are going gang-busters!  Last year the late freeze left us with about 5-6 blackberries total.   This year there are more on a single site than that. Look at this…

A couple have a hint of blush – so it won’t be long!

I bought some blackberries at the Nashville farmer’s market last Saturday and made a cobbler for MIL, who loves cobbler.  This was an awesome recipe from ‘Country Baking’ (perhaps this book?) found at All about Food – the blackberry mixture is thick and stays separate from the dough which remains on the top.  We used 1/2 splenda because FIL is diabetic.  The recipe is below – I forgot to take a picture 😦 , but is was YUMMY!

  *  Exported from  MasterCook  *

                            Blackberry Cobbler

Recipe By     : COUNTRY BAKING
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          fresh blackberries or raspberries
   1      cup           sugar
   1      Tablespoon    cornstarch
     1/2  teaspoon      lemon juice
   1      cup           all-purpose flour
   2      teaspoons     baking powder
     1/2  teaspoon      salt
     1/2  cup           milk
     1/4  cup           butter or margarine -- melted
   1                    egg

Heat oven to 375 degrees. Spread blackberries in ungreased 2
qt casserole. Reserve 1 teaspoon of the sugar. Mix remaining
sugar, the cornstarch and lemon juice.
 Drizzle cornstarch mixture over blackberries; stir gently.
 Mix flour, baking powder and salt in medium bowl.
 Stir in milk, margarine and egg.
 Spread batter evenly over blackberries, sealing edge.
 Sprinkle with reserved sugar
 Bake 30-35 minutes or until topping is golden brown

. Let stand 10 minutes before serving.
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