Directions:
Guideposts Magazine 1 Home / Food / Abundant Table Archive
Meme's Blackberry Cobbler
Wild blackberries grow prolifically throughout the South. No matter how hot the sun, when picking the musky, sweet-sour fruit it's always a good idea to wear long sleeves and gloves. Farm-raised blackberries are much larger than wild ones, and may be used instead if you are not able to find yourself a briar patch. Other fruit may be substituted, including sliced peaches, raspberries, blueberries, plums, cherries and apricots.
To cobble means to hastily throw together. Cobblers come in a variety of styles: biscuit, pastry, crumb and batter. This cobber is a batter cobbler, which is an absolute snap to assemble. And, since it's the one I grew up on, I consider it the best!
INGREDIENTS
1/2 cup (1 stick) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus more for sprinkling, if needed
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped cream, creme fra?che or ice cream for accompaniment
PREPARATION
1. Preheat oven to 350 degrees. Melt butter in a large cast-iron skillet or ovenproof baking dish in the oven, 5 to 7 minutes.
2. Place the blackberries in a large bowl. Using a potato masher, mash them to release some of the juices. If the berries are tart, sprinkle over some of the sugar.
3. To make the batter, in another bowl, whisk together flour, baking powder and salt. Add the 1 cup sugar, milk and vanilla extract and stir until evenly blended.
4. Remove the skillet from the oven and add the melted butter to the batter; stir to combine.
5. Pour the batter all at once into the skillet, then add the blackberries and juice to the center of the batter.
6. Bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm or at room temperature with whipped cream, creme fraeche or ice cream.
Guideposts Magazine 1
Web: http://www.guidepostsmag.com, Email: info@guidepostsmag.com
