It’s blackberry season!
When I was growing up, my dad would take all the kids out to the farm on Father’s Day to pick blackberries. I have mixed emotions about that farm. It’s where I learned to drive (and almost killed a cow with a motor vehicle),
from 2bp
spent many entire days (unsuccessfully) fishing,
from kdwp
saw my first maggot infested animal carcass (TMI?),
from vanguard
and, of course, where I went blackberry picking every June.
To me, the taste of June is blackberry. Not the little-and-still-partially-redblackberries,
leetle red ones
but those rare big, sweet, plump ones that aren’t that easy to find when you’re foraging.
these were picked immediately post-picture
Wonder Woman and I went blackberry picking with our friend Lola BC this weekend. Instead of going to my family’s farm to scrounge around and hope for the best and smell like OFF the rest of the day, we went to an actual blackberry farm with actual rows and an exchange of money at the end of the experience.
When I showed El Guapo my bountiful harvest of blackberries,
harvest bountiful
he looked at the pile then looked up expectantly.
“You going to make cobbler?”
“I’d thought of it, but I was also thinking about blackberry crumble.”
“Cobbler?”
“Or fruit bars.”
“Cobbler?”
“Or jam.”
“Cobbler?”
“Maybe tarts.”
“Cobbler?”
So here’s how I make blackberry cobbler.
Assemble your 5 easy ingredients:
- milk
- self-rising flour
- butter
- sugar
- blackberries
In a microwavable bowl, melt 1 stick of butter. Use real butter. I say that with my stern face. Margarine is artificial and your body doesn’t digest it as well as it does real butter. Plus it tastes narsty.
luscious butter
Whisk in 1 cup of sugar, 1 cup of self-rising flour, and 1 cup of milk. I chose to use 2% to be a little health conscious (and the store was out of the baby size of whole milks).
assembled
whisked
Pour the batter into a buttered 9 x 9 pan.
poured
Drop the berries in. This makes a “cobbled” look. Hence the name…cobbler.
cobbled
Sprinkle with more sugar, stick in the oven.
Bake at 350 for about an hour or until you think it’s done.
Remove, enjoy.
removed, enjoyed
suck it, martha.
suck it, martha 
You have to taste the blackberry crumble I made. Unless you made it, since I sent you the recipe. The difference was the organic cows milk butter. God, it smelled so good! Anyway, will try the cobbler, although when I make mine, I make a doughy crust, lattice it over the innards, let it get crispy and brown, push it into the innards (cobbled!) and then add another layer of latticed crust so that there is a crispy and soft dough element. I know it’s not *exactly* cobbler, but that’s my favourite way to have it 🙂
Cobbler?
How does jam sound?
WW–I made the crumble, it was fantastic. It’s actually the next post (with credit to you, of course).
I’d be interested to try your cobbler. Though I’m pretty sold on mine.