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Crazy Easy Blackberry Cobbler

 

Cobbler is a dish that I have a love/hate relationship with. I love the fruit part of it but have always felt that there is just way too much of the¬†doughy part of it. Come on…won’t you join me in freely admitting to ‘mining’ under the crust yourself, just to get a bit more fruit?

With this idea in mind, I decided to develop my own recipe for cobbler.

We live on 25 acres and love to garden so it wasn’t a stretch to plant one or two thornless blackberries when they were offered by my sister-in-law.

I get quite a bit of help during those summer months when these canes profusely bear their fruit – some of the berries even make it into the colander for washing and baking.

Ingredients:
  • 5 – cups fresh blackberries
  • 1/2 cup white sugar
  • 2 – T lemon juice
  • 1 – pkg. Lemon Poppy Seed muffin mix
  • 1/3 – cup milk
  • 1 – egg
  • non-stick cooking spray
  • 1 – t cinnamon
  • 1 – stick butter, not quite room temperature
  • 1 – cup brown sugar, packed

 

Preheat oven to 375 degrees.

  • Spray bottom of 9 x 13 pan
  • Spread blackberries evenly
  • Sprinkle with sugar and lemon juice

 

 

Combine muffin mix, milk and egg. Stir until moistened. Don’t worry if it’s a bit lumpy.

Spread over blackberries as evenly as possible. Note that you will not get complete coverage – but again, that’s the point, isn’t it? ūüėČ

Place butter and brown sugar in a mixing bowl and combine until it resembles coarse granules.

If the butter is too soft, the mixture will not have the correct consistency…if this happens to¬†me, I simply add a bit of flour or white sugar.¬†Sprinkle this mixture evenly over the entire dish

.

Place into oven and bake for 1 hour. Let set for another 15 minutes or so and then serve!

Voila! 

Much fruit and not so much crust – plus, the crust that you do have has a streusel consistency and flavor…and if I say so myself, is much more tasty!

 

This recipe of mine has been published! So check it out at AllRecipes.com and give a Sista a good review!

 

HELPFUL NOTES:

  • If you use frozen blackberries, thaw and drain them thoroughly first.
  • The butter must NOT be too soft or the ‘streusel’ part of the topping will not have the desired consistency.
  • You may also want to experiment with different muffin mix flavors – blueberry is tasty too!