Sometimes you just need to make Blackberry Cobbler. If someone you love requests a cobbler, that makes it even better. The anticipation in the household of eating it is wonderful. The best cobbler begins early in the morning with picking the blackberries and hopefully there are helpers tagging along. This is an important step because the love that goes into the dessert cannot be denied when you (and your helpers) have taken the time to hand-pick the berries! Then, once back in the kitchen, everyone usually marvels at how many berries you picked. The transformation process begins when the person in charge of the kitchen starts giving directions. Turning blackberries into cobbler is an art form. No two are ever identical. Berries are different and if you are like me, you mix it until it “looks right”, which can be challenging to explain. Different tastes appreciate different types of this dessert and there are several ways to achieve a great cobbler. Some have a pie crust on top or in a lattice pattern or even mixed in. Some have a biscuit type dough that is dolloped on top of the berries and baked in. Some have batter on the bottom and berries on top, which eventually mix and bake together. No matter what type you prefer, it’s usually delicious… and if not, then a little ice cream usually fixes any shortcomings. Here is the recipe that I use, but I usually double it:
Blackberry Cobbler Recipe
In an 8 inch square baking dish, mix:
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3 cups fresh blackberries3 tablespoons white sugar1/3 cup orange juice1/4 teaspoon cinnamon…set this aside for now.In a bowl, combine:2/3 cup all-purpose flour1/4 teaspoon baking powder1 pinch salt1 teaspoon cinnamonIn another bowl, mix together:1/2 cup butter, softened1/2 cup white sugar1 egg1/2 teaspoon vanilla extractThen mix the dry ingredients into the wet ingredients. Drop this batter by rounded tablespoons on top of the berries that are already in your baking dish. Bake in preheated 375 degree oven for 35 to 40 minutes, or until the topping is golden brown. (I usually double this recipe.) This is adapted from a blueberry cobbler recipe on allrecipes.com.
Blackberry season is closed, but these wonderfully smart folks were able to squeeze in and pick berries before they were gone. One person told us of a friend who just returned from Afghanistan. This friend mentioned that during their deployment, they kept thinking about blackberry cobbler. Of course she had to make him one and include the extra effort by hand picking the berries. Love was definitely one of the ingredients in that cobbler! What a great welcome home gift.
We are already busy pruning the plants and preparing for next season. You should make a list of fun summer activities to remember and put RabbitEye Farm on it. You’ll be glad you made a list right around the end of May 2016. I’ll bet you will have some eager helpers when you mention “cobbler”!
Blackberry season starts right around the beginning of June and goes through the beginning of July, but it all depends on when Mother Nature thinks the time is right. We’ll keep you posted.
We are so grateful that it didn’t rain. Zach and Renee Patten were our featured musicians. They really set the mood with the music that they chose and the quality with which they play. The music just floated over the entire berry patch. The terraces have a natural amphitheater effect. We had a surprise guest artist, who played the flute named Emily Jarrell. She was terrific! Not only did she play solo, but she also joined in with Zach and Renee on a few songs. She enjoyed her free cup of berries. Renee played a special instrument on Friday, it was her Grandmother’s violin. She thoughtfully keeps a photo of her Grandmother with the violin in the case as a remembrance.
This warm weather is plumping up the berries nicely. The Blackberries are ripe when they practically fall off the vine into your hand. It’s a funny thought that Blackberries are still “green” when they are red. Even though they look good red, they have to be entirely black if you want to eat them plain. Some have said that they purposely pick some red ones if they are making jelly as the red Blackberries help it to jell. Apparently, that is how they used to make jelly back before you could buy pectin. I didn’t know that.