Over the weekend Sweet Pea (my 2 1/2 year old daughter) and I decided to take a break from the hustle and bustle of town life and head for the country. There are a lot of big changes going on in our life (new baby on the way, moving) and we just needed to get away… get away and pick BLACKBERRIES. The blackberry bushes at my parents house are overflowing with juicy, fragrant orbs of deliciousness and we couldn’t wait to get our hands on them, and I was excited to share something that was such a big part of my childhood with my child. (Scroll down for Blackberry Cobbler Recipe)
We started by picking lots and lots of blackberries, but for the cobbler we only needed 6 cups. The rest were divided up and frozen so we could resurrect the best and tastiest part of summer later in the year when the winter days and the endless cold seem to drag on and on. (Complete Recipe and Directions Bellow)
Then we headed inside poured the blackberries into a pan and collected the rest of our ingredients.
We mixed all the dry ingredients and diced up the butter.
After that we went to work with a pastry blender until the mixture vaguely resembled pea gravel.
Add the milk and stir until all the ingredients are combined.
I then spooned the biscuit topping evenly across the top of the berries.
Popped the whole pan in the oven and 40 minutes later it was piping hot and ready to eat!
Blackberry CobblerIngredients: 1 1/4 cups Flour 1/2 cup Whole Wheat Flour 1 tablespoon Baking Powder 1/2 teaspoon Salt 6 tablespoons Cold Butter 1/2 cup Raw Sugar 3/4 cups Milk (I used 2%) 6 cups Blackberries Enough Raw Sugar for Sweetening the Berries (By all means if you prefer white sugar use it instead) Preheat oven to 375° F. Pour Blackberries into 8×8 inch pan and add sugar to taste. I always start with half a cup of sugar and then add more if I think the berries are going to be a little sour (like if a 2 year old helps you pick them and they have visible red spots). Set pan aside and add Flour, Whole Wheat Flour, Baking Powder and Salt to a large bowl. Cut Cold Butter into cubes and add to dry ingredients. Using a pastry blender, Fork or your fingers; work the Butter into the Flour mixture until pieces resemble small pea gravel. Add Milk and stir until combine. Spoon mixture evenly over Blackberries (I used a 3×3 grid pattern). Place pan in oven and bake for 35-45 minutes until the Blackberries are bubbling and the topping is golden brown. Remove from oven and let stand until cool enough it no longer feels like lava (about 15 minutes) and enjoy alone or with vanilla ice cream. It’s also good chilled and at room temperature.
While we were out we also saw this Douglas Squirrel sneaking a treat from the very tip top of an apple tree; it even threw a couple of apples at the dogs that were watching it pensively from bellow.
Please feel free to comment and/or ask questions. Thank you for reading.