I usually stop off on my way home from work Friday evening to pick up any necessary food items for the weekend. My list is typically fairly short-milk, eggs, bananas, that sort of stuff-and so I opt for the small basket over the large cart. But it never fails that twenty minutes later I’m hoisting my overflowing basket onto the checkout conveyor belt not labeled 15 Items or Less.
I get sidetracked. I can’t pass up the lovely display of fresh fruit, the amazing deal on chocolate chips, or I suddenly realize that we are out of bacon (and a weekend without bacon is nothing to get excited about). And so my basket fills and gets heavier with every passing aisle.
This happened last Friday. Immediately inside the store I stopped short at a case full of blackberries labeled 10 for $10.00. Just a dollar each! I grabbed six containers and continued with my shopping trip and the rest of my evening.
But what on earth was I going to do with all of those blackberries?
I pulled out several cookbooks and each one had a lovely recipe for blackberry cobbler. It seemed meant to be. I finally decided on Pioneer Woman’s recipe because it was the odd one, so very different from all of the others. I’m not sure it even is a cobbler, but I figured I should try it and decide for myself. And besides, it required a remarkably small amount of ingredients and I really didn’t want to make another shopping trip (we all know how that would go).
So I gave it a shot. I admit I was very skeptical. Rather than a biscuit-type dough, she uses almost a cake-like batter. And the blackberries go on top of the batter, not the other way around. I was expecting more of a light cake studded with blackberries rather than anything resembling a traditional cobbler. It came out of the oven smelling amazing, but there weren’t any blackberries in sight. I knew they were down there somewhere, and so I dug in.
First my spoon had to break through the crispy layer created by a sprinkling of sugar to the top before and during baking. Then there was a thick, soft, and cakey layer. Finally, down at the bottom were my bargain blackberries. I’m not sure they were supposed to sink, but I liked it. It looked more like a cobbler.
I ate nearly half the cobbler myself immediately with some vanilla ice cream, standing at the kitchen counter. I learned right away not to judge a recipe by its title. Cobbler, cake, something-in-between, whatever this dish it, it’s delicious and deserves its day in the sun. Thank you, Pioneer Woman for the life lesson. Also, thank you $1.00 blackberries. My freezer is stocked and I’m looking forward to blackberry cobblers all summer long.
Pioneer Woman’s Blackberry Cobbler
From The Pioneer Woman Cooks
Makes 6-8 servings
1/2 cup unsalted butter, melted
1 1/4 cup plus 2 tablespoons sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup while milk
2 cups fresh or frozen blackberries
Preheat oven to 350 degrees F and grease a 3-quart baking dish with butter.
Rinse the blackberries and dry on a paper towel. Set aside.
In a medium bowl, stir together 1 cup of the sugar, the flour, baking powder, and salt. Add the milk and combine. Add the melted butter and whisk until smooth. Pour the batter into the greased baking dish. Scatter the top with all of the blackberries. Sprinkle 1/4 cup of sugar over the top.
Bake for approximately 1 hour or until edges are crispy. When 10 minutes remain of cooking time, sprinkle with remaining 2 tablespoons sugar.
Serve warm with whipped cream or ice cream, or both.
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