Shiny Top Blackberry Cobbler
I know it’s getting late in the season to find blackberries for too much longer but this is always what I put on my Labor Day menu. We have tons of blackberry bushes around my house and I try to pick as many as I can early in the season and put them up. By “putting them up” I mean freezing. My mom and grandmother always used to put up vegetables and fruits for the winter. I’ve just started myself and it can be so rewarding. I have a recipe for canned banana pepper rings which I’ll share another day. This recipe for Shiny Top Blackberry Cobbler though could be used with any of your favorites that you normally make a cobbler with. Peach, apple, cherry, whatever you can find that you love. You could even get the canned pie filling from the grocery store during the winter months. And always top it off with vanilla bean ice cream! Such a perfect desert and it goes so well with any type of barbecue.
One thing to note and please know I am assuming when I write these recipes that someone out there doesn’t spend a ton of time in the kitchen, so if you know some of the tips I include, just bear with me. Anytime you have to measure ingredients always use the proper measuring cup. Dry ingredients go in a dry measuring cup and anything that is liquid goes in the liquid measure. They are different and WILL change how the recipe turns out. Here are pictures of the two.
So why is it called Shiny Top Blackberry Cobbler? Well it’s a little different in that right before you stick it in the oven, you pour boiling water on top and when it comes out it has a shiny sheen to it and is gooey and chewy and warm and wonderful. Try it for yourself…you’ll see.
- 5 cups blackberries or other berry of your choice
- 1 tablespoon lemon juice (I used lime this time because it was all I had and it was just the same)
- 2 cups all purpose flour
- 3 cups sugar divided plus 1 tablespoon
- 1 cup whole milk
- 1/3 cup butter softened
- 2 teaspoons baking powder
- 1 teaspoon salt divided
- 2 tablespoons cornstarch
- 1 1/2 cups boiling water
Spread the berries in a greased 2 1/2 quart casserole dish. Sprinkle with lemon or lime juice and toss with 1 tablespoon sugar. Berries, especially blackberries can be so tart, the sugar really helps to calm that down. You want them to taste like way you would if you were eating them alone.
Put your water on to boil. In a medium bowl stir the flour, 1 1/2 cups of sugar, milk, butter, baking powder and 1/2 teaspoon salt. The mixture will be thick. That’s just how you want it. Spoon over the berries and spread to the edges. Set aside. Make sure the batter is all the way to the edge so that it makes a seal.
In a small bowl mix the remaining sugar, starch and salt and sprinkle evenly over the batter.
Gently pour the boiling water over the batter mixture, place casserole dish on a baking sheet (mine always runs over a little and this saves me from a lot of oven cleaning toil) and bake for 1 hour at 350.
Serve warm with ice cream.
What’s your favorite cobbler fruit?