Blackberry Cobbler
By Yankee Magazine|Apr 05 2010|
Blackberry Cobbler
Photo Credit: Aimee SeaveyFrom the Barrington Inn, Block Island, Rhode Island.
Yield
Serves 6-8
Ingredients
1 quart (4 cups) fresh or frozen blackberries
1/2 cup water
1-1/2 to 2 cups sugar, divided
1 teaspoon lemon juice
1/4 cup butter or margarine
1 cup self-rising flour (substitution: 1 cup all-purpose flour plus 2 teaspoons baking powder and a dash of salt)
1 cup milk
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F. In a large saucepan combine berries, water, and 1/2 to 1 cup sugar, depending upon desired sweetness. Cook until mixture is hot and sugar is dissolved. Remove from heat and add lemon juice.
Melt butter in a 2-quart baking pan. Combine 1 cup sugar and the flour in a medium mixing bowl. Stir in the milk. Add cinnamon. Pour batter over melted butter in the pan, do not stir. Spoon berries over the batter, but do not stir; batter will rise to the top to form a crust. Bake for 40 to 45 minutes. Serve with whipped cream.
This recipe is so easy and is the greatest thing you ever tasted. I’ve been making this for almost 25 years after finding it in Yankee Magazine in the early 90’s I believe. Friends and family always rave! Try it out