This dish is so simple… its the cup-a, cup-a, cup-a and go type of recipe. A cup of flour, cup of sugar, and cup of milk, cup of berries (make that two), with a few more notes to make something that will have you walking away with a whole Pyrex dish of yumminess with NO desire to share AT ALL.
I’m so serious… A guest came to our home and had no love for “cooked fruit” as she made very clear to my siblings and I. I told her, “Just taste the crust!” Behold, she began with the sweet bread covered in the juice of fresh berry-licious-ness and ended up on the other corner of her dish, having completed an entire serving and craving more!
A new winner of the “Smith House” favorite potluck contributions list… and the occasional dinner dessert treat… Here you go!
2 cups Blackberries (Best if fresh… a pack of Driscoll’s from the farmers market will work just fine, but frozen berries work as well )
1 stick Butter
1-1/4 cup Sugar
1 cup Self-Rising Flour
1 cup Milk
Use this recipe in the typical 9×18 square Pyrex dish, a Corning Ware dish, or cast-iron skillet. Cut it in half and use smaller dishes.
Wash those blackberries. Let sit to dry a bit so little to no water is left on them. Use a pat of butter to butter your intended baking dish.
Now to the ingredients…
Melt your butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, stirring in milk. Mix. Then, pour in melted butter and mix it all well together.
Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden. If you like, sprinkle a bit of sugar over the cobbler 10 minutes before it’s done.
Illustrations are coming soon… after I do my camera photo downloads.
But if you can’d go without photos… and for the original inspiration and step-by-step demonstration, The Pioneer Woman conjured this delectable dish and you can find her recipe right here… http://thepioneerwoman.com/cooking/the_great_cobbl/