I had to find a purpose for some blackberries I was cleaning out of our refrigerator in preparation for the move. Cobbler it is! I had already packed my pie pans, so this was created in the tin of the "to go" leftovers from our anniversary dinner. That was Jeff's brilliant idea (never one to let lack of equipment stand in the way of dessert)!
Sarah's Blackberry Cobbler
2 1/2 cups fresh blackberries
1 cup raw sugar
sprinkle of cinnamon
zest and juice of 1/4 lemon
1 cup flour (I like to use half whole wheat pastry and half all-purpose)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tsp vanilla
1/2 cup butter, melted
Heat oven to 375°F. In medium bowl, stir together blackberries, sugar, cinnamon, and lemon zest and juice. Let stand about 20 minutes or until fruit syrup forms. Meanwhile, in large bowl, stir together flour, baking powder, salt, milk, and vanilla (some lumps will remain; don't beat too hard). Stir in melted butter until blended. Spread in ungreased 8" square pan or 9" pie pan. Spoon blackberry mixture evenly over batter. Bake 45-50 minutes or until dough rises and is golden. Serve warm with cream or ice cream.
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