How to Make Blackberry Cobbler

Picking blackberries on a hot summer afternoon is half the fun of making homemade blackberry cobbler. On a good day, when the berries are plump and black, it's hard to resist the lure of those sweet, juicy morsels and make it home with enough for a cobbler. If you don't have a berry patch handy, a trip to a farmers market in late summer will usually provide enough blackberries for a cobbler big enough to serve 6.

Things You'll Need

• Iron skillet
• Liquid measuring cup
• Large bowl
• Cooking spray or vegetable oil
• ½ cup butter or margarine
• 1½ cups sugar
• ½ cup milk
• 1 cup pre-packaged baking mix
• 3 cups fresh blackberries,washed and dried
• 1 cup boiling water or juice from canned fruit
• Cake pan to be used only if iron skillet is not available

Instructions

1. Preheat oven to 450 degrees.

2. Cream 1/2 cup butter and 1/2 cup sugar together in large bowl until thoroughly blended.

3. Stir 1 cup baking mix and 1/2 cup milk into creamed butter and sugar. Using a fork or whisk will help break up all the lumps. Batter will be thin.

4. Bring 1 cup water to a boil in microwave or small saucepan.

5. Spray iron skillet with cooking spray or grease with vegetable oil.

6. Pour batter into bottom of greased skillet.

7. Pour 3 cups washed and dried blackberries over batter in skillet.

8. Sprinkle 1 cup sugar over blackberries.

9. Pour 1 cup boiling water over blackberries.

10. Bake uncovered 30 to 45 minutes until the batter rises to the top, forming a browned crust.

11. Remove blackberry cobbler from oven and allow to cool slightly before serving.

Tips & Warnings

• This cobbler can be made with any fresh or canned fruit. Peaches, apples and cherries are also good choices for this cobbler.

• If using canned fruit, drain the fruit before pouring over the batter, reserving the juice. Boil the juice and substitute the boiling juice for 1 cup boiling water.

• For a real treat, serve this warm blackberry cobbler topped with vanilla ice cream.

• It is very important that the pan be properly greased to prevent the batter from sticking to the bottom of the pan and allow it to rise to the top to form the crust.