Two summers ago, a friend shared some blackberry canes with us and this year they have matured to the point that we have been enjoying the fruit. I've been delighted with their ripening process because they can literally turn their black hue in a few hours. I was encouraged when our two plants were loaded with blossoms earlier in the season and thrilled when the fruit began maturing.
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With this fresh fruit on my hands, I needed a good way to use it. I whipped-up some blackberry bread for the freezer. It's a lovely purple color and tastes fine, but nothing special. Then I decided to make a cobbler with the remainder of the fruit. This recipe is a less complicated version than many, so I am sharing it. We enjoyed a piece warm from the oven and then froze the other pieces.
Blackberry Cobbler
2 1/2 cups fresh blackberries
1 cup sugar
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup butter, melted
In a medium bowl, stir together blackberries and sugar. Lightly mash blackberries. Let stand 20 minutes until syrup forms.
In a large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in an ungreased 8 inch pan. Spoon blackberries over batter. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with whipped cream on top.
I know this is the third week in a row that I have happened to post a dessert recipe! With this being blackberry season, it seemed timely to let you know about this one. I promise to offer something other than a sweet treat for next week's recipe! 😊