Most people know that I am not a big fan of summer time– as a non-swimmer and a pasty, easily sunburned person (not to mention a hater of hot weather), most summer activities do not hold a lot of appeal for me. Summer has at least one redeeming quality, though– berry season. Guys, I can easily go through several pounds of berries a week.
Blackberry Cobbler based on this recipe:
2 1/2 – 3 cups of blackberries (fresh or frozen)
1 scant cup turbinado (or white sugar)
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup butter, melted
1 tsp vanilla extract
In a medium bowl, mix berries and half of the sugar. Mash a bit with a wooden spoon, and allow berries to macerate for about 20 minutes. While the berries sit, combine the dry ingredients (including the remaining sugar) and whisk in the melted butter, milk, and extract– do not over-mix. Spread the batter in an ungreased 8×8 pan, and top with the berry mixture. Bake at 375 degrees for 45-55 minutes. Remove from the oven when the batter is golden brown and baked through. Serve with a drizzle of cream.
I had a weird-sized baking dish, so I reduced all the measurements by 25%. I also thought it was a little sweet, and a little lacking in the fruit department, so next time I will up the fruit and down the sugar.