Monday, July 29, 2013

Blackberry Cobbler

A couple weekends ago, we went to Sunday dinner at Josh's brother and his wife's new home. Josh's whole family now lives in Georgia! Josh's parents have recently moved from Mississippi to be closer to their grandchildren (we are seriously digging this). These days, baking is few and far between but I didn't want to go empty handed. I made a delicious and bonus, super easy, blackberry cobbler.


Before I go on, let me just say that Josh and I have been eating the most favor-less and disappointing food ever lately, prepared by yours truly. I keep trying to take short cuts by purchasing already halfway prepped foods and let me say that there are NOT many good options out there. Planning and cooking a decent meal seems a tad out of reach these days but I really miss being in the kitchen. Josh said the other day I had bait and switched him, ha!

Anyway, at least the cobbler was good...especially with a scoop of vanilla ice cream on top. You'll need:
  • 4-5 cups fresh blackberries 
  • 1/2 cup plus 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • Zest of 1/2 a lemon
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup Crisco
  • 4 tablespoons butter
  • 1 egg
  • 1/2 cup milk
Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a pie pan sprayed with Pam.
In another bowl mix the flour, salt, baking powder and 1 tablespoon sugar. Add shortening and butter. Mix with your fingers until it starts to clump. Mix milk and egg together and then add to the flour mixture. It will start to get kind of sticky. 
Drop dough in small finger-fulls on top of the blackberries. Pat the dough down lightly. Sprinkle with 3 tablespoons of sugar. Bake about 20-30 minutes or until golden. The blackberries are so juicy and it's yummy with ice cream and the cobbler topping!
Any quick mom meal suggestions?

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