I really wanted to make a blackberry pie, but then I spent the day lawnmower shopping and didn’t really feel like making pie crust. I decided to make a cobbler instead and it hit the spot. Maybe it didn’t have flaky, pastry crust but it had a wonderful, buttery biscuit topping just the same =). It was easy, delicious, and perfect for spring.
I’ve mentioned several times that we recently bought our first house. It was move-in ready, but we decided to put hardwood down (and rip up brand new carpet =/ ) and get new cabinets for the kitchen, because you know, we wanted to create more work for ourselves – as if moving isn’t enough work by itself! 😉 It will be worth it in the end….at least that’s what I keep telling myself haha. We’ve been so busy I haven’t even really been in the kitchen for days. I think I may be close to withdrawal! One. More. Week. I can make it!! =)
Blackberry Cobbler
berry mixture:
4 cups blackberries, fresh or frozen
1/2 cup + 2 tbsp sugar (less or more to taste, depends on how sweet the berries are and how sweet you would like your cobbler to be)
1/4 teaspoon cinnamon
1 tsp vanilla
1 1/2 tbsp cornstarch
topping:
3 tbsp sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
4 tbsp butter
1/4 cup buttermilk or milk
1 egg, lightly beaten
1. Preheat oven to 350 degrees. Place berries, sugar, vanilla, cinnamon, and cornstarch in a 9×9 casserole dish. Stir to coat the berries evenly with the sugar.
2. In a medium sized bowl, whisk together 3 tablespoons of sugar, the flour, baking powder, and salt. Cut the butter in with a pastry blender or fork (or even your fingers) until the mixture resembles coarse crumbs. Stir in the egg and milk until the batter is just moistened.
3. Taking large spoonfuls, drop the batter mixture over the berries. Place in the oven and bake for 30 minutes or until the berry mixture is bubbly and the topping is nicely browned.
*adapted from Simply Recipes
