Wild blackberries is a beloved fruit here in the South. They start blooming around the first of May and are ready for picking around the fourth of July. They are tart, sweet, and simply delicious. When you take them and use them to make a cobbler and top it with vanilla ice cream, you are talking about heaven on earth.
This recipe is an old one that is unique to the South. I have never seen this recipe in any other regional cookbooks. Most of cobbler recipes have a biscuit top to it, but not this one. It is more cake like in texture, but so easy to make.
Blackberry Cobbler
- 1 quart of blackberries, sweetened slightly with sugar
- 1 stick of butter
- a pinch of salt
- 1 tsp of baking powder
- 1 cup of milk
- 1 cup of sugar
- 1 cup of flour
Preheat oven to 350 degrees. If using fresh blackberries, wash and drain. Add enough sugar to get it as sweet as you want it. You can use frozen berries, too.
In a 8" X 11" casserole dish, melt a stick of butter in the oven.
In a large bowl; combine the sugar, flour, baking powder, and salt.
When butter is melted, remove casserole dish from the oven. Add the dry ingredients to the dish, along with a cup of milk. Stir until it is just combined. Pour in blackberries and stir slightly.
Bake until the crust rises and turns a golden brown, usually takes about 30 minutes.
Let the cobbler cool for about 15 minutes before scooping it out in to a bowl. While it is still warm, top with vanilla ice cream and devour!
Store the leftovers in the frig.
You can replace the blackberries with most any fruit; peaches, strawberries, cherries, or apples.
This is simply a yummy, easy recipe that will please Mom or anyone for that matter!
Blackberry Cobbler is just simply one of those Southern things!
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