Summer blackberries are still ripening, and somebody here at the farm believes blackberry cobbler has been neglected in favor of my peach obsession.


We’ll have to rectify that terrible situation.


I use the same cobbler recipe as for Grandma’s Peach Cobbler, except blackberry cobbler needs a little more sugar.


Aside from that, the recipe and procedure is the same.  Mix it up, pour it all into the baking dish, and bake.


The recipe:

1 stick butter
1 cup flour
1/2 to 1 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1 cup milk
6-8 cups fresh or frozen blackberries

Set oven temperature at 350 degrees F.  Place butter in 9 x 13-inch baking dish, and place in oven to melt while oven heats.  Mix together dry ingredients.  Stir in milk.  Pour batter over melted butter.   Spread fruit over the batter.  Bake 30 minutes or until the crust has risen and browned nicely.  Serve with ice cream, whipped cream, or plain.