A trip to the farmer’s market might inspire you to bake this simple summer dessert. The night before we went berry picking, I happened to watch an episode of “Pioneer Woman” on The Food Network and I was drawn to Ree’s simple, down-home country style of cooking (and life!) She seems so cheery and at peace, despite jugging quite a lot. Anyway, this dessert looked so simple to pull together that I just had to try it. We came home from berry picking with pounds of boysenberries, so I used them instead of blackberries (I’m sure juicy blueberries would taste great too). This couldn’t have been easier, the kitchen smelled so good, and served warm, this cobbler was crispy on the top, a little cake-y in the middle, and the warm fruit melts in your mouth. Served with a scoop of vanilla ice cream, this was an awesome summer treat. Enjoy!
Recipe from The Pioneer Woman show.
Prep time: 15 minutes
Cook time: 1 hour
1/2 stick butter, melted, plus more for greasing pan
1 1/4 cups plus 2 tablespoons sugar
1 cup self-rising flour
1 cup whole milk
2 cups fresh (or frozen) blackberries
Whipped cream and/or ice cream, for serving
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream … or both!
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