We know what you’re thinking. Blackberries are not in season! You’re right, the season is typically June-October (in some cases). But it’s never too early to start thinking about blackberry cobbler. So, here’s a recipe just in case you happen across some. Nothing better than some blackberry cobbler a la mode! Helps us conjure up images of summer.
In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
- A basic cobbler dough, which is like a drop biscuit, should be mixed with a light hand so it will rise up through the berry mixture and have a light texture. Mix just until the dry ingredients are moistened.
- Add 3/4 teaspoon of a blend of warm baking spices—cinnamon, ginger, nutmeg, or cardamom—to the cobbler dry ingredients to add an aromatic edge. And a small spoonful of pure vanilla stirred into the berries will enhance their natural sweetness and allow you to reduce the amount of sugar used if you’d like.
- A mash-up of summer berries can take a basic cobbler beyond an everyday dessert. Mix up your own favorite combo of blackberries, raspberries, blueberries, even garden currants or wild Marion or boysenberries.
- Tossing blackberries and blueberries together with some honey is both beautiful and delicious. Try them spooned over the basic cobbler dough, topped with a generous sprinkle of granulated sugar mixed with grated lime zest before baking.