Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

My Recipe For Blackberry Cobbler

on August 26, 2014

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When we talk about cobblers, I think everyone has their version that they stand behind. For me, this is what I know to be a genuine cobbler. Some have the biscuit type of topping, and some have a crumbly topping. I happen to believe this one is the true cobbler because it’s the one that I grew up having. I’ts really easy and so delicious. Now, I’m also partial to the blackberry cobbler, it’s my favorite. I start out with a 9 x 13 pan that I lightly spray with non-stick cooking spray. I melted 1 stick on unsalted butter and poured it into that baking dish.

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Now I have two large bowls, one for the batter, and one for the fruit.

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First, the fruit, I have 6 cups of blackberries in a bowl that I add 1/3 cup of granulated sugar, 1 tablespoon of corn starch, and a squeeze of lemon juice. i stir that all together and let sit while I work on the batter. This is easy. I start with 1- 1/3 cups of self rising flour, 1 cup of granulated sugar, 1 room temperature extra large egg that;s been whisked, 1 tablespoon of good vanilla extract, and 1 cup of room temp milk. Room temperature ingredients blend well and don’t leave lumps. Now I whisk all this together until blended and pour the batter  carefully,over the melted butter in the baking dish. Next I add the fruit into the batter making sure there is fruit evenly throughout the dish. I then sprinkle 2 tablespoons of Turbinado sugar over the entire top. I bake the cobbler at 350 degree for 40 minutes. The fruit should be bubbling all around the outside rim of the cobbler and the center will still be a bit loose, but that’s ok.  Take it out of the oven and let sit for at least 15 minutes before cutting.  I like to serve the warm cobbler with a scoop vanilla ice cream. This “tasteoflove” will keep the ones you love, coming back for more.

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