Blackberry Cobbler

Blackberry Cobbler

One of my favorite desserts when I went camping was blackberry cobbler, especially when we found blackberries growing wild.  They were smaller than the giant berries you see in stores today but they had so much flavor.   We put them in a cast iron Dutch oven along with sugar and a topping made using Bisquick.  Covered with coals, it baked while we cooked dinner.  After dinner, we dug it out.  Oh my!

Well, this recipe is very good.  Store bought berries may be larger and sweeter but they don’t have the intense flavor of wild berries. 

Ingredients:

Topping:

2 cups All Purpose Unbleached Flour (250 grams)

1 cup Sugar (200 grams)

1 stick Butter, cut into small pieces

2 tsp. Baking Powder

1 tsp. Cinnamon

1 tsp. Salt

1/2 cup Water

Berries:

4 cups Blackberries (450 grams)

2Tbsp. Cornstarch

3/4 cup Sugar (150 grams)

1 Tbsp. Lemon juice

1/3 cup Water

Directions:

Preheat the oven to 400 degrees.

Rinse the berries and place in a large cast iron skillet or Corningware dish.  Add the four remaining ingredients and bring to a boil, stirring occasionally.  While it cooks, place the dry topping ingredients in a bowl and use a fork, or your fingers, to work the butter into the flour mixture.  Add the water and stir to combine.  Drop by spoonfuls on the boiling berries and bake for 25 minutes.  Allow to cool a few minutes before serving.