Tuesday, June 6, 2017

Blackberry season is here and a recipe for cobbler!

We have wonderful wild blackberries growing right here on the homestead, and we are so grateful for them. We just have to beat the birds to them!

Well, today we did it. And we picked about a quart and a half of delicious, juicy, ripe blackberries. Purple fingers is only part of the reward for braving the thorns and brambles.

What a treasure! Of course, the first thing I did was make a blackberry cobbler from them. It was so yummy!

Here’s what I did:

After I washed the berries well, I sugared them with about 1 1/2 cups sugar, then covered them and let them macerate for about an hour to bring out all the beautiful juices.

Then I melted some buttery spread in a glass baking dish which is about 9 inches square.

Next, I mixed up my cobbler batter. This is nothing more than 1 1/2 cups self rising flour, about 1/2 cup sugar, and enough milk to make it thick, like pancake batter. I used my Nido powdered whole milk for this step and just put about 3 tablespoons of the powder in with the other dry ingredients. Then I added water and stirred till it was the consistency I wanted.

I poured the batter into the melted butter in the baking dish.

Then I poured in the macerated blackberries, trying to get an even layer to within about an inch of all edges of the pan.

I baked it in my Coleman stove top oven at about 325F (it could be baked at 400F in a conventional oven) until the sides and bottom were golden brown and a knife inserted in the center came out clean. It took about an hour in the Coleman oven.

After letting it cool about 30 minutes (this was the hardest part, just letting it sit there!), I mixed up some whipped topping using 2/3 cup whipped topping powder and 2/3 cup cold milk made from the Nido powdered milk. Dolloped generous portions of the whipped topping onto the cobbler serving in a bowl, and we had fresh homemade blackberry cobbler!

Nothing better in the world!!

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