Last month, we took a family outing to a place where my husband knew of that we could safely and legally forage some blackberries. It was so fun! I remember picking lots of blackberries as a girl, and ending up with scratches all over from those briers. It’s funny how even the not-so-great parts of things can bring back fond memories.
Anyway, it was a hot day, but we ended up with lots of berries for the freezer, and some in our tummies, too. Here are my guys picking berries.
My oldest is such a steady, diligent worker. He just picked and picked without a complaint. My youngest on the other hand, well, that happy, eager smile wore off quickly for him, and he took some gentle encouragement to keep up the “hard” work of berry picking.
Sure, he enjoys the berries in his cereal and oatmeal, but I decided it was my obligation to show him just how wonderful blackberries could be.
So, after supper that night, we had this for dessert.
As you can see from the photo, this is not one of those crunchy, crumbly topped cobblers. No, no. It is warm, soft and cakey, caramelized-on-top goodness.
Rich Blackberry Cobbler
- 1 cup White Whole Wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup Sugar
- 1 cup Milk
- 1 stick Butter, melted
- 2 cups Blackberries, rinsed
- 1/4 cup sugar (for sprinkling on top)
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, and salt. Stir in sugar and milk. Lastly, whisk in melted butter.
- Pour batter into buttered 8×8 baking dish. Sprinkle blackberries over the top of the batter, evenly distributing them. Sprinkle 1/4 cup sugar over the berries.
- Bake at 350 for 1 hour, or until the top is golden.
Serve while warm…with ice cream if desired. Delicious!