Best in Show Blackberry Cobbler
Blue Ribbon Recipe
A winning recipe, indeed! The blackberries came out perfectly tender and the dough crisped up just right... Mmmm, I wish I had a piece right now! The Test Kitchen
BEST IN SHOW BLACKBERRY COBBLER
1/4 cbutter or margarine, softened
1/2 csugar (splenda doesn't work well in this recipe)
1 cself-rising flour
1/2 c2% or whole milk
2 cblackberries, fresh or frozen
·note: if using frozen berries, thaw first, and save the juice.
1 ccold tap water to cover
·note: use the saved juice from the berries to add more flavor to the cobbler. if you don't have enough juice, use what you have then add water to make 1 cup of liquid to pour on top of the cobbler.
How to Make Best in Show Blackberry Cobbler
- Preheat oven to 350 degrees.
- For the bottom layer, beat the ingredients together using a mixer. It will be like a thick cake batter. Spray the pan lightly with PAM then pour the batter into an 8 or 9 inch pan. Using a spatula spread the batter to the edges of the pan.
- For the top layer, place the blackberries on top of the batter in a single layer, covering the batter with the blackberries. Sprinkle the sugar over the blackberries, then pour 1 cup cold tap water on top.
- Place on cookie sheet (sometimes it bubbles over) and place on center rack in oven.
- Bake for 45 minutes to 1 hour; until the top is brown and the center doesn't jiggle. Cool before serving.
- Serve with vanilla ice cream and/or whipped topping.
- This same recipe may be used with apples, apricots, or canned peaches. It these fruits are used, place them on the bottom of a greased pan, batter on top, then sugar and water over all.
- You may substitute boysenberries, huckleberries, or blueberries for the blackberries.