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Simply Light Blackberry Cobbler

June 21, 2012

Our friends Joe and Ann were in town last week. Joe is our Master Gardener friend. As a matter of fact, when he walked into the kitchen and spotted a giant zucchini sitting on the counter, he immediately pointed to it with a suspicious look on his face and warily asked, “Whose garden did that come from?” We replied, ” Ya know, Farmer Jason” (see bb’s previous post to find out how that zucchini was handled). OK, so Joe is a tad competitive.

Joe wants to get me into vegetable gardening. We agreed that I should start small and simple. He looked online for raised containers but thought they were all pricey and not exactly what he was looking for. So he decided to build me one. And in less than two days he did. No plans. No fuss. No muss.

Thanks, Joe!

That’s the kind of guy Joe is. And that’s just one of the many reasons why we love him.

I wanted to thank him. I wanted to express my appreciation. I wanted to feed him. And feed him I did, along with Ann, of course. For dessert, I had blackberry cobbler on the brain after spotting it on a lovely food and photography blog named, We Call Him, Yes! Chef!

ahh, the magic of outdoor light

Don’t these blackberries look delicious? I was tempted to just eat them all. But wait! We have a cobbler to make!

Karen (the photographer of the blog team-her husband Corby is the Chef) came across this via The Pioneer Woman‘s program on the Food Channel and it stuck in my head.

The original recipe calls for one cup of self-rising flour. She didn’t have it in her pantry, didn’t want to go out and get some and decided to do some quick research instead. I don’t have it in my pantry either. But, thanks to , we learn that:

1 cup self-rising flour = 1 cup flour + 1 1/2 t. baking powder + 1/2 t. salt

Notice how there’s butter all over the inside of the measuring cup? Please remember to cover the measuring cup with a paper towel. And 30 seconds is sufficient time to melt the butter. Not a minute. A half-minute. And, ahemm, I don’t think you want to see what the glass plate in the microwave looked like.

Now to redeem myself, a handy bb baking tip I learned long ago:

Save the butter paper and use it to grease your baking dish.

That’s very nifty, don’t you think?

Waste not, want not

I only slightly adapted the batter recipe by bringing down both the sugar and the butter.

blackberry assembly hall

Hey blackberries! We know you’re in there somewhere!

Simply Light Blackberry Cobbler


6 T.  sweet unsalted butter, melted
1 c. flour
1 1/2 t. baking powder
1/2 t. salt
3/4 c. sugar
1 c. milk (I used 1% milk because that’s what’s in my fridge)
2 c. blackberries
2 T. Turbinado sugar (or raw sugar or regular white sugar)


Preheat oven to 350°. Melt butter in glass measuring cup (so much easier to pour later). Mix sugar, flour, baking powder and salt in bowl. Whisk in milk.

Pour in melted butter and whisk it all together.

Butter a baking dish – I used a quiche pan.

Rinse the blackberries and pat dry . Pour the batter into the buttered baking dish. Sprinkle blackberries over the top, distributing evenly. Sprinkle turbinado sugar over the batter.

Bake in the oven at 350° for 1 hour, or until golden and bubbly.

Makes about 8 servings (ok, the 4 of us ate it in one sitting with a tiny piece left  over).

Options: Try  this cobbler recipe with blueberries, diced peaches and raspberries or a berry mix.

Serve with vanilla ice cream (life is short, go ahead). Enjoy!

Always delicious with ice cream

The fresh mint leaf in the above image is attempting to steal the show. Can you please move along, mintie and get out of this shot?! Go find an iced tea to jump into. Thank you.

p.s. The veggies are in – wish us luck… and a good eco-climate…

Veggies growing in Joe’s container


From → Desserts, Fruit

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  1. A Blueberry Field Trip | bumbleberry breeze

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