Tuesday, April 10, 2012

Crazy Easy Blackberry Cobbler


Cobbler is a dish that I have a love/hate relationship with. I love the fruit part of it but have always felt that there is just way too much of the doughy part of it. Come on...won't you join me in freely admitting to 'mining' under the crust yourself, just to get a bit more fruit?

With this idea in mind, I decided to develop my own recipe for cobbler.






We live on 25 acres and love to garden so it wasn't a stretch to plant one or two thornless blackberries when they were offered by my sister-in-law.

I get quite a bit of help during those summer months when these canes profusely bear their fruit - some of the berries even make it into the colander for washing and baking.

Ingredients:

  • 5 - cups fresh blackberries
  • 1/2 cup white sugar
  • 2 - T lemon juice
  • 1 - pkg. Lemon Poppy Seed muffin mix
  • 1/3 - cup milk
  • 1 - egg
  • non-stick cooking spray
  • 1 - t cinnamon
  • 1 - stick butter, not quite room temperature
  • 1 - cup brown sugar, packed





Preheat oven to 375 degrees.
Spray bottom of 9 x 13 pan
Spread blackberries evenly
Sprinkle with sugar and lemon juice




Combine muffin mix, milk and egg. Stir until moistened. Don't worry if it's a bit lumpy.

Spread over blackberries as evenly as possible. Note that you will not get complete coverage - but again, that's the point, isn't it? ;-)


Place butter and brown sugar in a mixing bowl and combine until it resembles coarse granules.

If the butter is too soft, the mixture will not have the correct consistency...if this happens to me, I simply add a bit of flour or white sugar.

Sprinkle this mixture evenly over the entire dish.



Place into oven and bake for 1 hour. Let set for another 15 minutes or so and then serve!

Voila! 

Much fruit and not so much crust - plus, the crust that you do have has a streusel consistency and flavor...and if I say so myself, is much more tasty!


This recipe of mine has been published! So check it out at AllRecipes.com and give a sista a good review!


This recipe is also featured at Catholic Sistas!



HELPFUL NOTES: If you use frozen blackberries, thaw and drain them thoroughly first. The butter must NOT be too soft or the 'streusel' part of the topping will not have the desired consistency.