Monday, April 1, 2013

Blackberry Cobbler

Daddy (our son-in-law) loves blackberry cobbler, so while I was out visiting I made one for our early Easter dinner—which we enjoyed on Palm Sunday. Mommy cooked a huge delicious dinner so I figured I should add something to the meal. And of course, I picked something easy. Worked out well that it is also one of son-in-law's favorite desserts.

I have taken this cobbler to a couple of covered dish dinners and it's always a hit—a welcome change from the typical brownies, cookies and cakes. 

I'm not sure this is a good thing, but it was funny. Before Daddy-O took his first bite, I said, "Let me get a picture first!" I knew I wanted to blog this recipe. He is used to this. I snapped a quick picture. Then Baby Sister slides her ice cream over and says, "Mimi, do mine." So I did. 

Then I asked Daddy-O to pick up his spoon for one last photo. And again, Baby Sister pushes her dish over and holds her spoon just like Daddy-O and says, "Do mine, too." Oh, how closely they watch! (Just so you know I quickly made these photos as we waited at the table while Mommy, Big Sister and Daddy were up and busy, clearing the table and dishing up the desserts.) 


5 cups frozen blackberries ( 2 12-oz bags)
1-1/4 cups sugar
1/4 cup all-purpose flour
dash of cinnamon
dash of nutmeg

Preheat oven to 400 degrees. Spray a 2-qt. baking oblong baking dish with PAM. Mix all the ingredients together and pour into the baking dish. Cook for 20 minutes. Remove from oven. Stir the berry sugar mixture. Add topping.

1/2 cup sugar
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 stick butter
cinnamon & sugar, mixed

Mix together sugar, flour and baking powder. Cut the butter into dry ingredients until it is thoroughly blended. Spread topping evenly over the filling mixture. Sprinkle the top with a cinnamon/sugar mixture. Return to oven for an additional 20 minutes. If it's not lightly brown, cook another 5 minutes and sometimes I'll turn the oven to BROIL for this last bit. Watch closely for this part.

Serve warm with ice cream.

Recipe tips:

The frozen berries Mommy found were in 10 ounces bags, so we used 2-1/2 bags.

If the berry mixture looks dry when you take it out of the oven the first time, stir in a couple tablespoons of hot water before you add the topping. It should be "juicy." Some berries just aren't as juicy as others, so you may have to "help" them.

The juicy filling will cook up around the edges of the topping. That is normal. You're going to scoop it up into dishes anyway.

1 comment:

  1. Cobblers are The Best! Looks like you had a wonderful trip.


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