Blackberry Cobbler

Blackberry Cobbler with Vanilla Ice Cream

This recipe has been in my family for quite a while. It’s one of the first dishes I made as a child. It’s fast, easy, and always popular. This is a personal adaptation of the basic recipe that introduces a hint of lemon to the crust. Please note that with the exception of the first four ingredients, the measurements are estimated. The filling of this dish is quite variable. Also, the amount of sugar needed for the filling will vary depending on the sweetness of your berries. Feel free to adjust to your taste.

1 cup flour
1 cup sugar
1 egg
1 tsp. baking powder
5-6 cups blackberries
Zest of one lemon
1 Tbsp. lemon juice
3 Tbsp. sugar
2 tsp. dried basil
2 tsp. cornstarch

An example of what the crust should look like once mixed

Preheat the oven to 400°. Combine flour, sugar, egg, baking powder and ½ of the lemon zest. Mix until the consistency is a fine crumble. Set aside.

Place the blackberries in an 11×7 baking dish. Sprinkle the remaining lemon zest, lemon juice, sugar, basil, and cornstarch over the fruit. Spread the crust over the berries and bake until golden brown.

Hot from the Oven

The cobbler can certainly be served on its own, but whipped cream will make it better, and vanilla ice cream is absolutely divine. Happy eating!

Have questions, comments, or suggestions? Leave it below or you can reach me at willamettefoodadventures@live.com. I’d love to hear from you!

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