I know some of you might be thinking: Amy - where is all the chocolate, the peanut butter, the cupcakes, the cookies, the frosting and the oatmeal?! Well, the answer is, it's all coming, I promise. But there are just a few more weeks left of summer (gasp, I know!) and before long the juicy blackberries, sweet raspberries, tart blueberries and everything else wonderful in the produce aisle will be just a memory. A sweet, sweet memory. Until next summer of course.
Which is why I bring you this blackberry cobbler. This effortless, sweet perfection. Probably dozens of times I have told you that a recipe was really easy. Well I must have been lying all of those times because people - it doesn't get easier than this. Really.
I made this cobbler with blackberries, but raspberries, blueberries and peaches would work well too. Or, if you want to go wild and crazy, a combination! Now, cobbler purists would likely tell me that this is not a true cobbler, for a real cobbler in fact has fruit on the bottom and biscuit topping dropped on top. Well, this is a cobbler if I call it a cobbler. And I call it a cobbler. Cobbler.
You know what's even better than eating this cobbler, warm out of the oven? Topping it with some creamy lemon ice cream.
Are you hungry yet? And oh, that ice cream. Well that is a story for another post. And you'll definitely want to come back for that one. In the meantime, don't you want some cobbler?
Tip of the Day: Blackberries and other berries are quite fragile, so you should look for the best you can find in the store/market, and use them as quickly as possible. You should also only rinse the ones you're going to use immediately.
Recipe: (from The Pioneer Woman)
1 cup sugar
1 cup flour
1 1/2 tbsp baking powder
1/2 tsp salt
1 cup milk
1 stick (1/2 cup) butter or margarine, melted
Stir the flour, sugar, baking powder and salt together.
Whisk in the milk. Whisk in the melted butter.
Pour the mixture into a greased baking dish. (Mine was a 12-inch oval).
Rinse the blackberries and pat them dry. Scatter them over the batter.
Sprinkle the top with some turbinado sugar (you can use granulated if you don't have).
Bake at 350 F for about an hour.