This morning as I was catching up on some of my favorite reads in the blog world I found this – I Don’t Like Pie – by The Orange Bee – Linda – great recipes, great stories and quite a beekeeper. Thank you Linda for the inspiration.
I like my grandmothers lattice topped cherry pie nut it has been 30 years since i last enjoyed one. I am a huge fan of Blackberries and cobbler – I think I shared this recipe a long time ago but it being summer and berry picking and consuming time I thought that I would share it again – It has been a prize winner for several folks that have provided it for local dessert contests.
The recipe again for those who have a deep 12″ cast iron skillet…
MEME’S BLACKBERRY COBBLER
I added an extra cup of blackberries to this recipe from Virginia Willis’ Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking (Ten Speed Press, $32.50).
- 1/2 cup (1 stick) butter
- 5 cups blackberries, fresh or frozen 6 is better in my opinion!
- 1 cup sugar, plus more if desired for berries
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Vanilla ice cream, to serve – it really needs to be Blue Bell
Preheat oven to 350 degrees. Place butter in a large iron skillet; place skillet in oven to melt butter.
Put blackberries in a large bowl. If they are frozen, let them soften a few minutes. Crush lightly with a potato masher. Sweeten with extra sugar if you like.
Whisk flour, baking powder, salt and 1 cup sugar in a medium bowl. In another bowl, combine milk and vanilla. Gradually pour wet ingredients into dry while whisking.
Remove skillet from oven. Add melted butter to batter. Stir to combine. Pour batter into hot skillet. With a spatula, scrape the berries into the center. Bake cobbler till it is golden brown and a cake tester inserted into the cake (not the berries) emerges clean, about 1 hour.
Serve warm with ice cream — and prepare for a walk down memory lane.
Makes 6 to 8 servings.