Sunday, March 8, 2015
This is a very old, handed-down recipe for Blackberry Cobbler. The tarts berries work really well against the sweet cake-like cobbler. It's my daughter's absolute favorite dessert.
1 stick butter
3/4 C milk
1 C flour
1 C sugar
1 1/2 teaspoons baking powder
Dash of salt
16-ounce bag frozen blackberries (fresh can be used too)
3/4 C sugar
1 C water
Vanilla ice cream, for serving
NOTE: I made this in a 9 x 13 pan. You can make it in an 11 x 7 pan as long as the pan is deep. The cobbler rises up quite a bit and may spill over without high sides. Also, even though the blackberries are poured on top of the batter and not stirred in, the batter rises up and bakes around the blackberries.
Preheat the oven to 375 degrees. Put the stick of butter in your pan and put it in the oven to melt it. Put the blackberries, water, and 3/4 C sugar in a pot. Bring the pot to a boil and boil about 5 minutes.
Whisk together the milk, flour, 1 C sugar, baking soda and salt. Pour the batter mixture over the butter, trying to coat the entire pan. Do not stir the batter into the butter. Next, carefully pour the blackberries and liquid over the batter. Do not stir the blackberries into the batter. Bake the cobbler from 40 to 50 minutes or until the cake is browned and cooked through. This cannot fully be enjoyed without some vanilla ice cream.