Blackberry season is upon us up here in the Pacific Northwest. The blackberries are at their prime and might last another week or two! I love this time of year. You can feel fall in the air but it’s still warm during the day and the blackberries are bursting out everywhere! The blackberry bush is considered a weed and a pest to some. It will definitely take over a space if left unchecked and that is one of the things I like about living here. I can find blackberries most everywhere. The trail I take my dogs walking on….blackberries, the empty lot across the street, blackberries, the walk around our block….you got it…blackberries!
I use this recipe every year (this is my second one this year so far) and diet be damned, I will eat this and enjoy it mightily! Oh and why is this recipe different from other cobblers I’ve seen? The biscuit starts out on the bottom, the fruit on top and then a whole lot of water is poured over everything. It looks like it will be a disaster but it has worked every time.
Blackberry Cobbler (You could probably use other fruit as well but I’ve only ever done it with blackberries)
- 1/4 c butter
- 1/2 cup sugar
- 1 c flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 c milk
- 2 c berries
- 1/4 – 1/2 c sugar (depends on how sweet the berries are)
- 1/4 tsp cinnamon
- 1 1/2 c water
- 1 tsp tapioca powder (optional)
Cream the butter & sugar together. Sif the flour, salt & baking powder together and add to the butter mix alternately with milk. The batter will be stiff, spoon into a greased 2 qt baking dish. Preheat oven to 375F.
Spoon the berries over the biscuit dough. Sprinkle with sugar, cinnamon and the tapioca powder. Pour the water into the baking dish. Bake for 45-50 mins. Fruit will sink, the biscuit will rise. It’s done when golden brown on top.