Wednesday, March 30, 2011

Blackberry Cobbler

I was at the grocery store recently and noticed that blackberries were on sale. Maybe I was feeling particularly nostalgic that day, but often when I see berries I think first of warmer weather and second of New Zealand. I am reminded of memories of spending time in Nelson, New Zealand (one of the most beautiful places on earth) as a child with my Nana, Aunties and Uncles, picking our own berries and then taking them home and eating them with nothing but a drizzle of New Zealands heavenly cream on them. Oh how I miss those days!

As I snapped back into reality, I also realized that although my Gabe loves strawberries and raspberries, he had never tried blackberries. I was interested to see if 1. I could convince him to try one and 2. if he would enjoy them as much as I do. SUCCESS! Not only did my little guy like blackberries, he LOVED them. So after letting him eat almost his weight in blackberries for a mid morning snack, I set out to look for a way to use the remaining berries in a dessert to be had that night after dinner.

This blackberry cobbler was delicious. It was easy to throw together, no fuss, little mess and was the perfect accompaniment to our evening meal.

Blackberry Cobbler
Pioneer Woman

OH YEAH!!! Cream makes everything better!

1 stick Butter
1-¼ cup Sugar
1 cup Self-Rising Flour- SEE NOTE BELOW
1 cup Milk
2 cups Blackberries (frozen Or Fresh)


Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire (and I did), sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

If you come across a recipe that calls for self-rising flour, and you don't keep that in your pantry, here is a quick and easy way to make a substitute.

Per cup of flour called for by your recipe, add 1 1/2 tsp baking powder to your regular flour, mix and you are good to go.

1 comment:

Jamie Jensen Hill said...

That looks delicious! Thanks for sharing!