Onebyone

I have a big canopy of thornless blackberry vines in the back yard. It's loaded down with blackberries. I picked a gallon this morning of big two inch blackberries. I have a blackberry cobbler in the oven. My grandmother use to make the best cobblers because she made her own curd from different fruits. I'm not that dedicated. I used this recipe from Pioneer Woman:

1/2 stick butter, melted, plus more for greasing pan

1 1/4 cups plus 2 tablespoons sugar

1 cup self-rising flour

1 cup whole milk

2 cups fresh (or frozen) blackberries

Whipped cream and/or ice cream, for serving


Directions

Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top.









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