It is still berry season in Oregon. Blackberries are the latest berries to ripen along with the fall raspberries. The blackberries grow wild along the roads, in the parks and even in people’s backyards. In fact some people spend a lot of time and effort trying to get rid of the wild blackberries in their yard. They can literally take over!
There are dozens of blackberry bushes lining the road by my house. But since I prefer my blackberries not be infused with car fumes I bought mine at the Farmer’s Market this weekend.
My friend Laurie from Seattle recently sent me her recipe for blackberry cobbler that she promised was always a hit. I love a warm berry cobbler with vanilla ice cream!
So Sunday night I gave it a try. Not only is it super easy, it is just as delicious as she promised! Beside the blackberries there are only four other ingredients. We had a couple of friends from church stop by so we shared with them and they both asked for the recipe (good sign it’s a keeper!)
You could really use almost any kind of fruit or combination of fruits. It would be great with raspberries, marionberries, blueberries, etc. Laurie says they especially like peaches and blueberries together - get creative!
Instead of serving it with ice cream I made cinnamon whip cream – yum!!
Fresh Blackberry Cobbler
1 C flour
1 C sugar
1 stick of butter – melted
Drop egg into flour and sugar. Mix with a fork until crumbly and fine (no monster chunks). Fill a pie dish with blackberries. Sprinkle mixture over berries. Drizzle melted butter over the top. Bake for 45 minutes to an hour at 350 degrees or until top starts to brown. Adjust time according to your “brown” preference. Let cool for a least 30 minutes…serve while still warm with vanilla ice cream. (Laurie’s Note: For my Quilt Group gals I use a 9 X 13 dish and double the topping recipe…they all like seconds)
Cinnamon Whip Cream
1 C whipping cream
2 Tbsp powdered sugar
1 tsp. cinnamon
Mix together and whip until stiff.