Monday, April 30, 2012

A Bit of Blackberry Cobbler

Berries are not very prevalent here. Strawberries are the only exception, sitting in plump piles of unnatural size and color due to the chemicals that are pumped in their little bodies. Sometimes I buy the imported frozen blueberries or raspberries that are sold at one singular store for a hefty price. So the other day when I happened upon these fresh, healthy looking blackberries priced like fruit ought to be in China, I had to snatch them up.

 I've never made anything with blackberries before. Pinterest provided some exciting ideas... spritzers, cocktails, pies, cobblers. I went with the cobbler so everyone could enjoy it and enjoy it we did. I'll share the recipe here- it's very simple and I only changed a few minor things which may or may not have made it better. The best part was how well the whipped cream actually whipped up. Usually it's a sad little dribble of barely thickened liquid. But last night, the gods were smiling and it was as firm and fluffy as a pile of cotton- except of course, way tastier.

Easy Blackberry Cobbler
(adapted from this recipe)

4 cups fresh blackberries
1 T. lemon juice
sugar to taste (depending on sweetness/tartness of your berries)
1 or 2 tsp cinnamon

1 large egg
1 cup sugar
1 cup flour
6 T. cold butter
whipped cream (optional)

Preheat oven to 375 degrees. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice, cinnamon, and sugar (if needed). Stir together sugar and flour; cut in butter with pastry cutter. Add egg and stir until mixture resembles coarse meal. Sprinkle over fruit. Bake at 375 for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream.

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