Growing up in the country, I learned early on in life how to cook traditional southern comfort food, some from scratch, and some using time saving short cuts.
Wild game meat graced our table more often than not including deer, rabbit, squirrel, turkey, and numerous species of freshwater fish.
In addition to harvested wildlife, my mother kept her freezer and canning jars filled with vegetables from our summer garden. But the best treat of all was picking those wild blackberries!
Blackberry picking was always followed by returning home and baking a blackberry cobbler. This same recipe can also be used with other fruits, and is often referred to as a dump cake instead of cobbler, but in our house, we called it cobbler!
If making this cobbler with canned fruit, skip the first steps on preparing the berries, and proceed with the recipe.
Blackberry Cobbler
Preparing the berries:
1 quart fresh picked blackberries
2 cups granulated sugar
3 Tb Cornstarch
Rinse the berries, then place in a 2 quart saucepan. Add the sugar and cornstarch, gently mixing. Cover the berries with water and boil, stirring constantly until slightly thickened.
Recipe:
Prepared blackberries
1 stick butter or margarine
(Dough) Can be doubled if desired
1 cup sugar
1 cup milk
1 cup self rising flour
Place the stick of butter in a 9x13 baking dish. Turn the oven on to 350 F, and place the dish in the oven for a few minutes. While the butter is melting, and the oven is pre heating, mix the sugar, milk, and self rising flour in a mixing bowl. As soon as the butter melts, remove from the oven and immediately pour prepared berries over the top of the butter. Finally, pour and spread the prepared dough evenly across the top of the berries. No need to stir. Place back in the oven and bake approximately 1 hour or until the top is browned to your preference.
Enjoy! It tastes delicious paired with vanilla ice cream and sweet tea.
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