My sister-in-law and I (egad…that sounds so formal…can I just call ya V here?) do enjoy getting together on occasion to do some cooking and baking together. And, well, since she was raised in the South and I was born there, we do enjoy having a good ol’ comfort throwback to our Southern roots. Like Southern fried chicken. Which we had with risotto and a green bean salad. Oh my it did us good. I’m sensing this burgeoning tradition of ours will always involve either Thai food or Southern food. And dessert.
On this occasion, we made blackberry cobbler.
Ok, well we set out to make strawberry rhubarb cobbler, but there was nary a barb of rhu to be found. So we got blackberries instead. But when we got home and pulled out the recipes, the one that was for blackberries called for 3 1/2 cups of sugar…and while I like dessert I do also like my kidneys and pancreas to function. Also it didn’t call for a topping (other than 1 1/2 cups of sugar). I do like my cobblers to have a topping. The one that was for strawberries and rhubarb didn’t seem to call for enough cooking of the fruit, though it did have a topping. But when we saw the flour-to-yummy-goodness ratio, we saw it we more like a pie crust topping. Clearly sub-par.
So we winged it, stealing ideas from both recipes and coming up with our own.
This is what you’ll need:
2 sticks of butter, 2 cups of all-purpose flour, 4 teaspoons baking powder, 2 cups of sugar, 1 1/2 cups milk, 36 oz. of blackberries (or other fruit like blueberries or raspberries, cherries, etc.)
Note: the blackberries are not pictured in the photo above. That’s a ’cause of we ate them all.
For the topping:
The ginger addition was inspired, let me tell you.
When you’ve assembled all your goods, set your oven to 325 degrees. Then melt the butter in an 11 x 14 pan. We stuck ours in the oven while it pre-heated and we busied ourselves with drinking beer prepping the rest of it. (Ok, well first step was wash your berries. But you knew that, right?)
Mix the flour, baking powder, 2 cups of sugar (notice a substantial reduction from 3 1/2 cups and the finished product was plenty sweet), and milk. (Truth be told, even the 2 sticks of butter might be a smidge much. I’d say a stick and half would probably do ya just as good…but then V might just slap me for such blasphemy.)
Drop mixture into melted butter (do not stir). Spread the berries over the batter. This is such a beautiful sight. I do wish I had thought to take a photo of it. The berries just melt into the batter. Bloop. Bloop.
To make the topping, just mix the brown sugar, spices and salt together, then sprinkle on top of the cobbler. Did I mention the ginger was a good idea?
Then bake at 325. Ours took about an hour and 15 minutes. And came out looking like this:
And we served ours warm with a scoop of vanilla ice cream. Because, you know, such things should be done right proper.
Did I mention this recipe was so easy it was practically criminal? Because, oh yes. It was EASY.