{ Blackberry Cobbler. }


Mary Beth Johnson is a photographer, blogger, and journalist with a passion for finding beauty in unexpected places and celebrating the everyday. Originally from the east coast, she now lives in Oklahoma with her husband and three children (dubbed “schooners”). From an office full of fingerprints and walls scattered with imperfect artwork, she’s writing her first book, a memoir of her parents’ journey in raising 14 children, and her own lifestyle blog, Annapolis & Company.

Me and the kids have been picking blackberries all summer at a little church not far from our house. They are the kind of bushes that are plump and climb high, wildly entangling with a fence that separates us from a pasture full of wheat. The branches are prickly and the fruit is tart, making these summer days feel savory and full of good things when you can walk away with several lbs of fresh fruit for absolutely free.



We wash, dry, and sort the blackberries when we get home, freezing the fruit we won’t be using right away in ziplock bags for muffins and smoothies later when the bushes are no longer producing.



I’ve hunted for blackberry recipes all summer and this cobbler has become my main staple. It’s the recipe I can’t seem to shake and whenever someone invites us over or I have company coming at the last minute, I throw this together and the house begins to ooze the blackberry juices of summer. It seems deceivingly simple, to taste as incredible as it does. But I always have the ingredients on hand and the outcome is almost fool-proof. You can add whipped cream on top when you serve, or dish out some ice cream, but honestly it’s so good we’ve never even needed that. You should try it and see if it isn’t true.


 Serves 8
 1 stick Butter 
 1 1/4 cup Sugar 
 1 cup Self-Rising flour (or 1 cup All-Purpose Flour + 1 1/2 tsp Baking Powder + 1/2 tsp Salt) 
 1 cup Milk
 2 cups Blackberries (frozen, or fresh)


 Preheat oven to 350°. Melt butter in a microwavable dish. Pour 1 cup of flour and sugar in mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat the blackberries dry. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle remaining 1/4 cup sugar over the top.

Bake in preheated 350° oven for 1 hour, or until golden and bubbly. Serve by itself or with whipped cream or ice cream. 

 Source: The Pioneer Woman



post byAnnapolis & Company.


August 5, 2014


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