I spent a lot of time during the summer with my grandparents in the little town of Geneva, Alabama in southeast Alabama. Summer in the south means insufferable heat but it also means blackberries. My grandmother would send me out, as a very young child, to pick berries armed only with a bucket to fill with the delectables. The best berry bushes were down by the railroad track, the active railroad track. The bushes grew dense and the thorns were big and protective of the fruit. As Granny walked me out of the front door to start my journey, she would admonish me to “be particular for snakes, Shug”. She was sending me off to the railroad track amongst the snakes to pick blackberries. You can’t get away with that today. That was a different era and a different place. But I loved picking the berries. I’m not sure what part of it I actually enjoyed. Was it the freedom of being responsible enough to have a job as important as picking the berries that Granny would turn into delicious cobblers and jelly? Was it the challenge of seeing how quickly I could fill up my bucket? Or was it simply that I loved the smell of the berries as they cooked away in Granny’s little kitchen knowing what the end result would be? Whatever the reason, I developed a love of blackberries that is still with me today. I remember the sweet, fruity winelike aroma that wafted throughout the house. I thought the scratches and stickers from the thorns and the occasional chiggers (redbugs) were worth it all. But most of all, it was worth it hearing Granny sing her hymns as she went about making cobblers and jelly. Granny singing, the aroma of blackberries cooking and the promise of cobblers and jelly. That’s what heaven will be like.
Blue Ribbon Recipe
The Crew and I took a chance and tried this blackberry cobbler recipe at our local Blackberry Music Festival... Well, let me tell you, it was a HIT! All the musicians and festival-goers were asking for seconds. I bet your crowd will be too! The Test Kitchen
How to Make Blackberry Cobbler
- Melt butter in baking pan.
- Add blackberries, water, 1/2 cup sugar and lemon juice to small pot. Bring to a quick boil and stir.
- Mix milk, 1 cup sugar and self-rising flour together. Whisk until well mixed.
- Pour berry mixture in pan with melted butter. Add batter to top of berry mixture. Don't stir. Sprinkle with cinnamon.
- Bake in a 350 degree preheated oven about 35 minutes until brown.