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. Of course it is even better with vanilla ice cream! I love the blackberries but I also really love the crunch cobbler topping! 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!
Making a cobbler is easy. Just fill the bottom of your dish with about 3 cups of fruit.
Make a crumb mixture out of flour, sugar and egg.
And sprinkle this over the top of your berries and drizzle it with melted butter.
Then just pop it in the oven and bake until nice and bubbly and golden brown. Serve warm.
All you need is a scoop of ice cream and a spoon to dig in!
Recipe originally shared in September of 2008. Other berries goodness:
- 1 C flour
- 1 C sugar
- 1 egg
- 1/2 C butter, melted
- 2 C fresh blackberries
- Drop egg into flour and sugar
- Mix with a fork until crumbly and fine (no monster chunks)
- Fill a pie dish or an 8 x 8 pan with blackberries
- Sprinkle dry 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.
- Can easily be doubled and made in a 9 x 13 pan.