Blackberry Cobbler help - Update at end
I want to make a Blackberry Cobbler for Christmas.. The crust I can handle, but I've never made the filling part for blackberries. I found one recipe online, but thought I'd check here to have somet...
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Fruit Cobbler (This is how they made it a hundred years ago, in WV, after a day of blackberry picking. Of course it was baked in my Grandmas coal stove, so it will probably never taste like hers!)
1 c. flour
1/2 c. milk
2 tsp. baking powder
2+ Tbsp. butter
1/2 tsp. salt
1/2 c. sugar
2 c. sweetened fruit
Stir dry ingredients together. Cut in 2 heaping Tbsp. butter; add milk. Mix by hand. Pour into 9x9 inch greased pan. Cover with 2 cups sweetened fruit. Dot with butter. Bake in 350 degree oven until crust is golden and fruit is bubbling through, 35-45 min.
The crust is not soggy and rises to the top and the fruit is in the bottom.
You can use any sweetened fruit you would like. When I use peaches I up a little cinnamon in the batter. Just sweeten your fruit by sprinkling on a little sugar and giving it a gentle stir. Leave it out on the counter to let the juices release.
This is great for breakfast the next morning with a little milk on top. terry r.
1 c. flour
1/2 c. milk
2 tsp. baking powder
2+ Tbsp. butter
1/2 tsp. salt
1/2 c. sugar
2 c. sweetened fruit
Stir dry ingredients together. Cut in 2 heaping Tbsp. butter; add milk. Mix by hand. Pour into 9x9 inch greased pan. Cover with 2 cups sweetened fruit. Dot with butter. Bake in 350 degree oven until crust is golden and fruit is bubbling through, 35-45 min.
The crust is not soggy and rises to the top and the fruit is in the bottom.
You can use any sweetened fruit you would like. When I use peaches I up a little cinnamon in the batter. Just sweeten your fruit by sprinkling on a little sugar and giving it a gentle stir. Leave it out on the counter to let the juices release.
This is great for breakfast the next morning with a little milk on top. terry r.
