Time for Blackberries

I was getting a bit stir crazy yesterday and was looking for some sort of outlet so that I wouldn’t have a full-blown freak out. I called a friend at my old work and had her go check the blackberries outside the gate and see if they were ready.

This was probably the first week they were ready to pick around here. At least at this particular spot.

Blackberries on the cane

Like the picture shows, about a third of each cluster is ripe for picking. I’m not sure the truth of it, but I believe that picking some allows the others to ripen faster. We only picked for half an hour or so, I decided pretty quickly that I wanted to make something with them tonight they were so good.

Brady was out there helping as well. He has a slightly different philosophy about picking berries than I do. He seems to operate on a “pick three, eat one” mentality. I can definitely relate. They were delicious.

I ended up leaving a small amount for Traci, a girl I used to work with, but we still managed a pretty decent haul for just 30 minutes.

A small flat of blackberries

I am not much of a baker. Cookies and such are no problem, but things like pies and pastries are far outside of my experience. I dug out a recipe for a Blackberry Cobbler (any berry would be fine I’m sure), that seemed pretty wacky but sounded amazing so I went for it.

I cleaned and dried the blackberries in the same way I described in the Blueberries post from last week.

Here is the recipe I used:

Ingredients:

  • 1 cup butter or margarine, divided
  • 1 cup sugar
  • 1 cup water
  • 1 1/2 cups self-rising flour*
  • 1/3 cup milk, room temperature
  • 2 cups fresh or frozen blackberries
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sugar

Directions:

  1. In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside.
  2. In a saucepan, heat sugar and water until sugar melts; set aside.
  3. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl.
  4. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices.
  5. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed).
  6. Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold.
  7. *If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.

I didn’t make very many changes, but there were some.

  • I didn’t use the 1/2 cup of butter for the bottom of the pan. I used about 5T and it seemed like plenty to me.
  • My dough rolling skills were total crap and it wound up shaped more like Utah than Colorado.
  • I only used 1T of sugar for the top
  • I baked it on a convection cycle at 325 instead of conventional at 350. Same timeframe.
  • This is what it looked like before baking:
    Blackberry Cobbler before baking

    I was quite nervous at this point. This looked nothing like I had seen anyone bake before. The resulting cobbler was stunning, see for yourself:

    The finished cobbler

    I cannot say enough about how fantastic it tasted. I think it was, by far, the best thing I have ever baked. The bonus was that it cost probably less than $2 to make. I love that I took it from cane to plate in about four hours and that it was delicious to boot.

    Speaking of taking it to the plate:

    Plated blackberry cobbler with vanilla ice cream

    I froze the rest of the berries for use later. I will definitely be going for more here soon. I made freezer jam last year and it did not last anywhere near long enough. I think we munched it all before December was even over.

    Related posts:

    1. Blueberries