Blackberry Cobbler Recipe
When it comes to cobblers I’m picky.
This one fits the bill & you won’t regret making (or eating) it.
- Cane Sugar
- Lemon (will use juice)
- Baking Powder
There are no eggs in this recipe.
First, make the fruit mixture.
Add lemon juice, 2 Tbsp butter and a dash of cinnamon to the berries.
Last goes in the sugar. Mix and set heat on medium.
Stir and let simmer until all ingredients are melted and combined. Set aside.
Last stir in the Cream. We use raw cream from our Jersey cow (More on a Family Milk Cow here). You can use heavy whipping cream.
Last stir in the Flour. If you are using freshly milled flour be sure to pack the flour into the measuring cup. Fresh flour is fluffier & hasn’t been packed down like the store-bought stuff.
Stir this by hand. Never beat. The batter will be thick. If yours is too thick to stir just add a splash more cream.
Spread the batter in the bottom of buttered, deep dish. If you don’t use a deep enough dish you will be cleaning cobbler off your oven. Not fun.
Pour the warm berry mixture on top of the batter. I know this seems backward. Trust me, it will beautifully flip itself during baking. When you pull this out of the oven you will have berries on the bottom and crust on the top. Magic.
Sprinkle a little sugar on top of the berries.
Bake 340 degrees for 45-55 minutes or until golden brown.
Serve with some homemade icecream.
You will not regret making this one! It’s Fabulous!
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