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.