Imagine two blackberry cobblers for family or guests on your stove-top cooling. I’ve got a recipe for you to keep one for yourself and give the other away (or keep both if you like).
Grab your fresh or frozen berries (any kind work, even peaches or apples) and measure 10 cups. We used our fresh wild blackberries we hand-picked as a family.
Here’s what the raw sugar looks like on top of the fresh berries, pure delight.
My dough looks like biscuit dough once I mix in my cut up butter and milk.
I use an ice cream scoop to place it on top of the berries. Then I use the back of a wet spoon to spread it around.
I make two of these cobblers with the following recipe.
Yield (2) 9×13 pans (halve the recipe for one if you like)
- 10-12 cup fresh or frozen blackberries, washed and drained
- 1 c. raw sugar, divided between two pans (1/2 cup each)-optional if you want a less sweet cobbler and plan to serve with icecream.
- 3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife (I use Eagle Mills white whole wheat flour blend)
- 1/4 tsp. kosher salt
- 2 1/2 Tbsp. baking powder
- 1 c. raw sugar ( I purchase mine in bulk from Earthfare)
- 1/2 c. (1 stick) salted butter cut into cubes
- 2 eggs
- 1 cup milk
- 1/2 teaspoon cinnamon
- 2 Tablespoons rolled oats
- Preheat oven to 350. Measure 5 to 6 cups of berries in each pan.
- Sprinkle the berries with the raw sugar if desired and spread it over the berries.
- In a large mixing bowl, whisk together the flour, salt, baking powder and sugar.
- Cut 1 cold stick of butter into cubes. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (I use my hands). Whisk the eggs and add to the flour mixture. Add the milk and mix until combined; the mixture should be quite sticky and similar to biscuit dough. Drop half the dough with an icecream scoop over the berries and use the remaining half of the dough for the other pan.
- Sprinkle cinnamon and oats (I use the cinnamon shaker and don’t measure)over the dough of both pans and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with whipped cream or vanilla ice cream.
You now have two delicious pans of homemade cobbler. One to keep and one to give away or two to eat all by yourself. Although, I don’t recommend this, because you’ll be indulging morning, noon and night. This is a great semi-healthy breakfast, don’t you think (maybe skip the ice-cream and opt for less sugar.
OR go full flavor, enjoy al a mode: with REAL ice cream with the vanilla bean specks.
This is linked to Tasty Tuesday.