Sweetened blackberries, layered in with crumb topping and baked.
Blackberry Crumb Cobbler
A few years back, I was feeling a little nostalgic for those days when blackberry picking was a common thing that children did, so I planted two thornless blackberry bushes I purchased from Cottage Farms on QVC. I think I've had them for three summers and those things have been producing like crazy! If you decide to plant some here's two things I have learned.The first year they grew like mad. Beautiful canes full of greenery everywhere but not a single blossom or berry in sight. Once it froze here, I thought I'd lost them, but I just left them be and lo and behold once spring rolled around, out sprouted new growth from those canes I thought were dead and here came the blooms and berries - in early spring, followed by more in late summer.
The other thing, is that these plants spread and are somewhat invasive, so you'll want to keep them under control and use some trellises {affil link} to guide them along, as well as cut back on the old canes as they die off. What started off as 2 small plants, now take up a swath of 26 feet by 4 feet all along my patio and deck.
Oh wait. I just remembered one other thing. If you pick your berries in the early morning, they will keep longer in the fridge.
Now I love blackberries, but these two plants give me more berries than I need and after snacking on a bunch, making several cobblers, dumplings, some preserves, fried pies, even some ice cream {still working on that} and anything else I can think of, there are still some that make their way to the freezer.
Here's another cobbler for you to try.
Dig in!
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Recipe: Blackberry Crumb Cobbler
©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 55 min | Yield: About 4 to 6 servings
Ingredients
For the Fruit:
For the Cobbler:
- 4 cups fresh blackberries
- Zest and juice of one medium lemon
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
Instructions
- 1/2 tablespoon cold, unsalted butter, for the pan
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 cup plus 2 tablespoons granulated sugar, divided
- 1/8 teaspoon salt
- 1/2 cup butter plus 2 tablespoons unsalted butter, divided and melted separately
- 1 cup water
Rinse and drain blackberries. Add to a large bowl. Add the lemon zest and juice, sugar, cornstarch and salt; gently toss to coat. Let stand 15 minutes.
Meanwhile, preheat oven to 375 degrees F. Butter a 10-inch cast iron skillet or 3 to 4 quart baking dish; set aside. For the cobbler, whisk together the flour, baking powder, 1/2 cup of the sugar and salt. Add the stick of melted butter and using a fork, mix together until crumbs form.
Sprinkle 1/3 of the crumb mixture into the bottom of the prepared pan. Evenly distribute the berries in the pan and slowly pour water all over the top. Sprinkle remaining crumb mixture over the top, then the remaining two tablespoons of sugar and drizzle the remaining melted butter over the top. Bake, uncovered, for about 50 to 55 minutes, or until bubbly around the edges and top is lightly browned. Remove and place onto a cooling rack and let rest for 15 minutes before serving with a scoop of vanilla ice cream.
Source: http://deepsouthdish.com
Cook's Notes: To protect your oven from spillovers, place a long sheet of aluminum foil or a separate pan on the rack underneath your skillet.
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©Deep South Dish
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