You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!

06/12/2018

~ Have a Very-Berry Blackberry-Cobbler Kind of Day ~

IMG_8581Here today, gone today.  That's the lifespan of blackberries entering my kitchen.  I've been told their dark color makes them really good for me -- even more antioxidants than blueberries.  Rah-rah-sis-boom-bah, I'd eat them even if they were on on the not-so-good-for-me foods short list.   When I buy a box of blackberries, I eat a box of blackberries.  When I pick blackberries, they disappear on the walk to my kitchen door.  I do not share blackberries -- well, maybe, probably I would, but, I've yet to be tested on this point.  That said, because blackberries require no special treatment (peeling, chopping, slicing, dicing, etc.), if I buy an extra box, and I work very quickly, I can affectively manage to get the requisite four cups of berries into a cobbler while I eat the rest.

This cobbler goes together faster than I can eat berries!  

IMG_8541A bit about cobbler:  Cobbler is almost always associated with a baked, deep-dish fruit or berry dessert that emerges from the oven with a semi-crispy top that has been made with a batter, a biscuit dough or a pastry.  There is no right or wrong topping for a cobbler -- it depends on your preference, where you live, and/or who taught you how to make cobbler.  Cobbler recipes have been printed in European cookbooks since the 19th century and were originally main-dish, protein-based meals. Cobblers in the US originated in the Colonies because the English settlers were unable to make their traditional suet puddings for lack of ingredients and proper equipment. The name is said to derive from the finished product looking like a rough cobblestone street.

IMG_85244  cups blackberries (24-ounces)

4  ounces salted butter (1 stick)

1  cup pancake mix

1  cup sugar

1/2  teaspoon ground cinnamon

1/4  teaspoon ground nutmeg

1  cup milk

1  tablespoon blackberry brandy and/or 1 teaspoon blackberry extract

Sugar 'n Cinnamon

IMG_4768 IMG_4768~ Step 1. Place the butter in an 8" x 8" x 2" baking dish/2-quart casserole -- I like clear glass because I can keep an eye on the baking process.  Melt the butter in the microwave. Tilt the dish to evenly coat the entire bottom with the melted butter.

IMG_4772 IMG_4772 IMG_4772 IMG_4772~Step 2.  In a large bowl, stir together the pancake mix, sugar, cinnamon and nutmeg.  In a 1-cup measuring container, stir together the milk and brandy and/or extract.  Add the milk mixture to the pancake mix mixture.  Using a large rubber spatula, stir until a thin, semi-lumpy batter forms.

IMG_8529 IMG_8529 IMG_8529 IMG_8529~Step 3.  Pour all of the batter into the baking dish right on top of the butter. Do not stir the batter into the butter.  Using a slotted spoon, spoon/distribute the blackberries evenly over the batter. Generously sprinkle the top of the berries with Sugar 'n Cinnamon.  Bake on center rack of preheated 350º oven 35-40 minutes.  Remove from oven and place on a wire rack to cool.

IMG_8566Note:  While the cobbler is baking, the blackberries (or any fruit) are going to sink to the bottom of the baking dish.  At the same time, the batter is going to bubble and bake up to the surface in random spots across the surface.  The cobbler will be golden brown and will spring back slightly when touched in the center.  Walk away.  Cool at least 20-30 minutes prior to serving.

Serve steamy-hot, slightly-warm or at room temperature...

IMG_8552... w/homemade blackberry-cobbler ice-cream

IMG_9088Have a Very-Berry Blackberry-Cobbler Kind of Day:  Recipe yields 8-12 servings. 

Special Equipment List:  cutting board; chef's knife; 4-cup measuring container; 1-cup measuring container; large rubber spatula; 8" x 8" x 2" baking dish/2-quart casserole, preferably clear glass

IMG_4817Cook's Note:  My dad loves peaches the way I love blackberries, meaning:  they are his favorite fruit. This luscious peach cobbler, which can be made without compromise using home-canned or store-bought canned peaches (in place of fresh peaches), is my way of keeping his favorite fruit-dessert world a peachy-keen place to be even when peaches are out of season:  ~ Alice's Super-Simple Georgia Peach-Pie Cobbler ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

Comments

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment