When I made my last trek to the grocery store, I was wandering aimlessly around the produce section (as you do) and saw they a large carton of blackberries on sale. I love blackberries and this made me think back to when I was kid living on the Mississippi Gulf Coast. My neighborhood was right across from the beach (I say was because it’s not there anymore due to Katrina) and there was house at the front of the street that had been ripped away by one hurricane or another and all that was left was the foundation. Plants and weeds had grown up around the destruction over the years and it was CRAZY with blackberries. I remember riding my bike over there in the summers and picking blackberries and then I brought them home and my mom made a yummy cobbler with them.
It felt like cheating to just buy blackberries, but still, I couldn’t pass up the chance for some Blackberry cobbler in the middle of August. I looked through my mom’s recipes and couldn’t find the one she used, but I think it was just a fairly basic passed-down-from-your-grandmother type of recipe. What I did find (on a handwritten card, so I have no clue where she got it) was a recipe that looked relatively easy but fun to make. It’s different than I’ve ever seen cobbler made, but I think it worked out really well and it tasted great.
from Back to the Cutting Board
Dessert | Servings: 4-6
Prep time: 30 min | Cook time: 1 hour | Total time: 1 hour 30 min
- 1 cup butter, divided
- 1 cup sugar
- 1 cup water
- 1 1/2 cups flour
- 2 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup milk, room temp.
- 2 cups blackberries, fresh or frozen*
- 1/2 tsp. cinnamon
- 2 tbsp. sugar or demerara sugar
- Melt 1/2 cup of butter in a 10″ oval or round baking dish.
- Heat sugar and water in a saucepan until the sugar is melted. Set aside.
- Mix together flour, baking powder and salt in a large bowl. Cut in 1/2 cup of butter until mixture is crumbly. Add in milk, stirring until dough forms (will still be kinda crumbly).
Turn on a floured surface and knead 3 or 4 times. Roll out into a rectangle about 10 inches long, 8 inches wide and 1/4 inch thick. Place the berries over the top of the dough in one layer and sprinkle with cinnamon. Carefully roll the dough up (blackberries WILL try to escape from the ends) like a cinnamon bun. Slice the dough in about 1 inch thick slices and place round side down in the dish of melted butter. If you run out of space just start layering the slices on top of each other.
- Pour the sugar syrup from earlier on top of your slices. Back at 350 degrees (F) for 45 minutes. Sprinkle with sugar and bake another 15-20 minutes or until the top is golden brown.
Serve warm with vanilla ice cream. Also great with Pioneer Woman’s Yogurt Cream.