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A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

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)

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

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)

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

Then we headed inside poured the blackberries into a pan and collected the rest of our ingredients.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

We mixed all the dry ingredients and diced up the butter.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

After that we went to work with a pastry blender until the mixture vaguely resembled pea gravel.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

Add the milk and stir until all the ingredients are combined.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

I then spooned the biscuit topping evenly across the top of the berries.

A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com

Popped the whole pan in the oven and 40 minutes later it was piping hot and ready to eat!

Recipe adapted from The Fannie Farmer Cookbook 13th edition

Blackberry Cobbler

 
Ingredients:
 
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.
 
A Recipes for super easy and delicious Blackberry Cobbler: indiasroses.com
 

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.

 

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The other day I spend hours with SweetPea on my back in the Ergo Carrier picking blackberries in the afternoon shade; I must have picked at least 30cups. When I got home I had all these wonderful dreams of cute little jars full of homemade blackberry jam being handed out at Christmas, and everyone fawning over how incredible crafty and thoughtful I was while I modestly played down how much work went into it all.

This is not what was going to happen…

It all started off so well. I measured out 9 cups of crushed berries and added 3 cups of raw sugar, I was really excited about the raw sugar because I think it just tastes better than white sugar plus it’s so much better for you(as far as sugar being good for you goes). All of that was put on the stove to simmer while I brought a giant pot of water to boil and stirred the sweet mixture diligently. At this point SweetPea is strapped on my back and playing with the collar of my shirt patiently, happy to indulge her Mammas desire to create and can new things.

The sugar begins to melt down and the berries relinquish their juices as everything comes to a slow boil. I grab my candy thermometer and stick it in… 50° Fahrenheit… now that just can’t be right, it has to reach 220° before it can be canned as jam. I grab the instant read meat thermometer and give it a stab… 150° that seems a bit more like it. After disposing of the first thermometer I dig up another more reliable candy thermometer and stick it in, it’s reading about 10° less than the instant read thermometer, but I figure it just had to do with placement in the mutant hot blackberry lava.

I continue to stir every few moments and try to sooth my fussy little SweetPea; who after an hour or so has decided that Mom making blackberry Jam is not any fun and she would much rather be somewhere else. This process is a lot more difficult than it seems because I have to keep picking her up and putting her down so I don’t burn her with bits of hot berry sauce.

Over what seems like the next few hours the temperature slowly creeps up to 180° and I impatiently spoon a little bit of jam onto a plate and stick it in the freezer to see if it’s solidifies enough for me to call it jelly and throw it into some jars and start canning. A few minutes later I pull it out and it has in fact become jam a rather loose jam but jam none the less. Then I taste it, and it’s so good. It tastes like sweet sunshine on a warm summer day how incredible lovely it is…

But wait… what is that taste… that taste in the background that is slowly sneaking into my mouth full of sunshine……….. Noooooooooooooooooooooooo… but it’s to late, the unmistakable taste of burnt sugar has entered my sweet summer medley and it’s ruined, there is no coming back from this, no saving it, the hours I spent picking berries and the hours I spend mixing jam have been wasted and I will have nothing to show for them besides and incredible dirty kitchen. I momentarily think about canning it anyways and giving burnt jam away as Christmas presents to the members of my family I’m not particularly fond of, but I’m to proud of my housewife skills to let even them know I totally messed this up.

I sit down on the floor and pout for a moment because it’s hot and I’m tired and completely worn out. After turning off the burned and making sure nothing is going to make a bigger mess than it already has I pick up SweetPea and mope about outside for a little while, at least she’s happy (she loves being outside). After an hour outside I am suddenly overcome with the need to successfully accomplish something today, so I head back to the kitchen.

There are still several cups of fresh blackberries in the refrigerator so I decide to make a blackberry cobbler, but no… I can’t stop there… I also have to make homemade vanilla ice cream because somehow in my mind cobbler and ice cream is equal to homemade blackberry jam in the success department, and making cobbler alone would not be enough personal gratification, so I find an ice cream recipe and I totally screw it up…

My tired brain misreads at least two measurements and adds the wrong ingredients at the wrong time making a general show of how completely fried I am from my jam project gone wrong, but I somehow manage to pull it together and the ice cream mix tastes amazing so I throw it in the ice cream maker and enlist my hubby to crank it until it’s done.

Meanwhile I put the blackberry cobbler together and throw it in the oven relatively unscathed and with little to no problems. I walk over to the table to check on the ice cream and it has reached the consistency of a melty milkshake, he keeps stirring.

15 minutes late it’s still a melty milkshake… Ahhhhh what happened? I contemplate blaming my husband for this failure since he’s the one mixing it and would be an easy scapegoat, but I know it’s not his fault; once again my now completely exhausted brain misread and muddled directions. I guess you’re only supposed to stir the ice cream 2 times every 2-3 minutes instead of constantly for 20 minutes…. Ooops

The timer dings for the cobbler and I pull it out of the oven. The top is crispy golden brown and the berries are bubbling up around the sides. It smells just wonderful but it’s way to hot to eat so I set it aside to cool. A little while later I serve myself up a bowl, slowly cutting into the sweet biscuity crust and scooping juicy purple berries from the bottom. I grab a fork and sit down just taking in how beautiful it looks in the bowl before me. I am afraid it will be awful, that somehow I will have messed this up too, but after a few moments the glorious smell of fresh hot blackberries and sugar gets to me and my mouth is watering so I muster the courage to take a bite. I stab into the crispy golden crust and coax some berries onto my fork, holding my breath I slowly raise the fork to my mouth and…

it tastes just wonderful, like sweet sunshine on a warm summer day.

Thankfully

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