One of the first rules of a berry picking jaunt was a good blackberry cobbler. This no-mix cobbler recipe is adapted from one published by Lyn Kellner of Asheville, North Carolina, in her delightful book, The Taste of Appalachia.
Lyn’s No-Mix Blackberry Cobbler
- 11/2 cups sugar
- 2 cups fresh blackberries
- 5 1/2 tablespoons butter
- 2/3 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
Preheat oven to 350°F. Stir 1/2 cup of sugar into fruit and set aside. Melt butter in baking pan. Sift together the flour, 1 cup sugar, baking powder, and salt, then add the milk. Pour batter into the pan of melted butter, but do not mix. Pour fruit over batter, but do not mix. Bake for 50 [30 minutes in my oven] minutes. Serves 6.
—Smokehouse Ham, Spoon Bread & Scuppernong Wine – The Folklore and Art of Southern Appalachian Cooking written by Joseph E. Dabney
Matt and I picked the first blackberries of the summer last week. We jumped the gun, there wasn’t nearly as many ripe as we thought there’d be.
We picked about four cups which was enough to make the delicious cobbler from Joseph E. Dabney with a little left over for making juice to save for my first run of blackberry jelly.
I used a 8×8 pan for the cobbler and it worked great. It only took 30 minutes to bake in my oven.
Last night’s video: Working in a Sauna.
Tipper
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