Yesterday I picked up my second batch of blackberries at the farmer's market. They were so much sweeter than the first batch which leads me to believe the season is close to peaking. The question "what to do?"(other than eating them all before you return home) may enter your mind.
So I offer...
Easiest Blackberry Cobbler in the History of Ever
2-3 cups blackberries (blueberries, raspberries or skinned, chopped peaches work, too)
1 1/4 cups sugar (divided)
1 cup AP flour
1 1/2 tsp baking powder
1 tsp kosher salt (or 1/2 tsp table salt)
1 cup 2% milk (actually anything from skimmed to heavy cream will work just fine)
1/2 cup melted, unsalted butter (1 stick), margarine or salted butter also work...this recipe ain't picky
In a small mixing bowl combine berries and 1 cup of sugar, mix well and let set for about 30 minutes at room temp. Stir once or twice during the 30 minutes. Try not to mash the berries, but a syrup base should develop.
Preheat oven to 350. Combine the flour, baking powder, remaining 1/4 cup sugar and salt in a larger mixing bowl. Whisk together. Melt the butter in a 9" loaf pan.
Whisk the milk into the dry ingredients until completely smooth. Pour in the melted butter and mix until combined. The batter should be of a thin consistency. Pour the batter back into the loaf pan. Spoon the berry mixture on the batter, but DON'T mix.
Place the loaf pan in the center of the oven and bake for about an hour, check at 40 minutes. When the immediate area is filled with the beautiful smell of baked blackberries you'll know it's done. Fresh out of the oven it should still be a bit jiggly in the center, but golden brown. Don't be alarmed if it cooks for longer than an hour. Cool in pan on a wire rack for about 30 minutes. Eat.
Bonus points if you top a portion with Blue Bell vanilla ice cream.
While you're waiting on the cobbler to bake...
lick the berry bowl.