Let's Make Blackberry Cobbler

This past weekend, Eric and I put on our masks and ventured out to our favorite farm, Eckert's, to do a little blackberry picking.  The vines were loaded and it didn't take us any time to fill our box.  I was excited to whip up a blackberry cobbler with our freshly picked fruit!  It turned out so delicious that I wanted to share the recipe with you.

Here's What You Need

1 cup sugar + 3 tablespoons, divided

1 cup water
1 cup (2 sticks) butter, divided
1-1/2 cups self-rising flour

1/3 cup milk

2 cups fresh or frozen blackberries

½ teaspoon ground cinnamon

Here's What You Do

Preheat oven to 350 degrees.

In a 10” oven-proof baking dish, melt ½ cup butter.

In a saucepan over medium heat, combine the cup of water and cup of sugar.  Heat, stirring occasionally until the sugar is melted.

Put the self-rising flour in a bowl and cut in the remaining ½ cup butter until very crumbly.  (If you don't have self-rising flour, use regular flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)  Make a small well in the center and pour in the milk.  Stir until dough forms.  You might need to add an additional tablespoon or so of milk if your dough is too dry to form into a ball.

Turn the dough out onto a floured surface.  Knead it a few times.  Roll the dough and shape to an 11” x 9” rectangular, about ¼” thick.

Spread the berries over the dough.  Sprinkle with cinnamon.

Roll the dough like you would if making cinnamon rolls.  Cut into ½” slices.  Carefully lay the slices in the baking dish over the butter.  If some of the berries fall out, just put them in the baking dish on top of the dough.

Pour the sugar mixture evenly around the slices.

Bake at 350 for 45 minutes.  Remove from oven and sprinkle the 3 tablespoons of sugar on top. 

Place back in the oven for an additional 10-15 minutes.  The crust should be golden brown and the berries will be bubbly.

This cobbler is mouth-wateringly good!  Plop a scoop of ice cream on top and it's even better!

PRINTABLE RECIPE HERE

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