I haven't posted a recipe in a while. This is my favorite one
for Blackberry Cobbler. When I was a kid, my grandmother was
the best cook. In the summer, we only ate food out of the garden.
I have never eaten fried okra the way she could fry it. It was in
its own class of perfection. Fried potatoes were good too.
When I had my son who is born in June, she brought us fried
squash, and potatoes and the best cobbler I had ever eaten.
I don't know if it was because I was starving but never have
I eaten food that tasted better than that. Oh, she brought
her first batch of black-eyed peas. I can't make food
that tastes like that no matter how hard I try.
I would ask her to write down how she did things and she would just
shrug her shoulders and say, " cooking doesn't come from a book, it
comes by how it feels. I just do everything by taste. " So I had to watch
like a hawk to see how she did things.
I asked about her cobblers but the closest I have been able to figure out
is this one. She always put her batter in the pan first then the fruit and
then as it cooks the batter comes to the top of the pan. When I found this
one I was so happy. It is my favorite and if your berries are juicy it just
makes it that much better.
Blackberry Cobbler RecipeBlackberry Cobbler Recipe
Blackberries abound in fields and alongside country roads in late summer around here. It's fun to pick them, especially when we know this dessert will be the result.
This recipe is:
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 2 cups fresh or frozen blackberries
- 3/4 cup raspberry or apple juice
- Ice cream or whipped cream, optional
- In a small bowl, cream butter and sugar until light and fluffy. Combine flour and baking powder; add to creamed mixture alternately with milk just until moistened.
- Pour into a greased 1-1/2-qt. baking pan. Sprinkle with blackberries. Pour juice over all. Bake at 350° for 45-50 minutes or until golden brown. Serve warm; top with ice cream or cream if desired. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 197 calories, 6 g fat (4 g saturated fat), 17 mg cholesterol, 169 mg sodium, 33 g carbohydrate, 2 g fiber, 2 g protein.
You know of course, I always double it and it doubles just fine. :)