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.
- 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!
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.