I was so very, very lucky to be able to find some big, plump, juicy, organic blackberries at my local grocery store this past weekend. You wouldn’t believe how difficult it can be to find good and affordable fruit around here sometimes. A lot of the fruit and vegetables in the grocery stores here are flown up from the lower 48. When the fruit and veggies finally arrive and hit the grocery store shelves, they’re not always in the best of shape – and they cost quite a bit of money. The blackberries that I purchased this weekend usually cost over $5.00 for a single 6 ounce container. However, I was able to get them on sale at 2 for $5.00. Now that it’s Spring and growing season again, I’ll soon be able to make the rounds of the local farmers markets and pick up some locally grown fruits and vegetables. Yum!
When I arrived home with the blackberries, I debated for quite a while as to whether I wanted to eat them “as-is”, or if I should bake something with them. I finally decided to use the blackberries in a Blackberry Cobbler, and I’m happy to say that I made the right decision. This has got to be one of the best cobblers that I’ve ever tasted. The cake portion of the cobbler is very light and moist, and the plump, juicy blackberries were absolutely delicious. The 1/4 cup of sugar that was sprinkled over the top of the cobbler right before baking added a bit more sweetness to the cobbler and a crispy texture to the top, which I really enjoyed.
I definitely plan on making this cobbler again – as soon as I’m able to find some more plump, juicy blackberries.
1/2 cup butter, plus a bit extra for buttering the baking pan
1 1/4 cups granulated sugar, divided
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 cups blackberries (frozen or fresh)
Preheat oven to 350 degrees. Butter a 8-inch square baking pan.
Rinse blackberries and pat dry; set aside. Melt 1/2 cup butter in a microwavable dish; set aside.
In a large bowl, combine 1 cup sugar, flour, baking powder and salt. Whisk in the milk and then whisk in the melted butter. Mix well.
Pour the batter into the buttered baking dish. Sprinkle the blackberries over the top of the batter; distributing evenly. Sprinkle 1/4 cup sugar over the top.
Bake for 1 hour, or until golden. Remove from oven and place on wire rack to cool slightly.
Serve warm with whipped cream or ice cream.