Cobbled together
Aug. 20th, 2020 11:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
offcntrWell, the Lutherans' apple tree next door seems to be finally running out of (salvageable windfall) apples, just as our own Cox's Orange Pippin is hitting harvest. And still, so many blackberries.
Asked Denise for suggestions, and she asked for Cobbler. The recipe in my Betty Crocker cookbook seemed needlessly complicated (being basically a peach cobbler with substitutions, wanting you to cook the fruit on stove-top for 20 minutes. Nah...). The internet gave me a variety of choices; finally defaulted back to Betty, with a simpler recipe. Original was for an 8-inch square baking dish. I made one-and-a-half batch, used my big squared crisp pan. (I suspect a small squared baker would work as well*)
Blackberry Cobbler
4 cups fresh blackberries, rinsed and drained
1.5 cups granulated sugar
1.5 cups all-purpose flour
1 T. baking powder
3/4 tsp salt
1.5 cups milk
3/4 cup melted butter
Mix berries and sugar together in a medium bowl and let stand 20 minutes to let syrup develop.
Preheat oven to 375° F.
Whisk together dry ingredients, then stir in milk. Stir in melted butter. Pour into ungreased dish, then spoon berries over the top. Bake 40-55 minutes. (I went for the high end of the range, could probably have given them five minutes less.)
There's just enough Vanilla Bean Ice Cream left in the freezer for two servings; after that, we'll have to improvise.
*Required pottery content.
Asked Denise for suggestions, and she asked for Cobbler. The recipe in my Betty Crocker cookbook seemed needlessly complicated (being basically a peach cobbler with substitutions, wanting you to cook the fruit on stove-top for 20 minutes. Nah...). The internet gave me a variety of choices; finally defaulted back to Betty, with a simpler recipe. Original was for an 8-inch square baking dish. I made one-and-a-half batch, used my big squared crisp pan. (I suspect a small squared baker would work as well*)
Blackberry Cobbler
4 cups fresh blackberries, rinsed and drained
1.5 cups granulated sugar
1.5 cups all-purpose flour
1 T. baking powder
3/4 tsp salt
1.5 cups milk
3/4 cup melted butter
Mix berries and sugar together in a medium bowl and let stand 20 minutes to let syrup develop.
Preheat oven to 375° F.
Whisk together dry ingredients, then stir in milk. Stir in melted butter. Pour into ungreased dish, then spoon berries over the top. Bake 40-55 minutes. (I went for the high end of the range, could probably have given them five minutes less.)
There's just enough Vanilla Bean Ice Cream left in the freezer for two servings; after that, we'll have to improvise.
*Required pottery content.
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Date: 2020-08-20 07:48 pm (UTC)no subject
Date: 2020-08-20 09:46 pm (UTC)