We rolled in from Glacier on Saturday (can’t wait to share about our trip!) and immediately had to harvest all the things. Garden goodies, flowers, and gobs of blackberries.
We ate a cup or two while picking – aren’t hot summer berries fresh off the bush just the best? – and then put four cups aside for cobbler. We froze the rest because frozen berries are almost as good as the ones on the bush! Jem and I have been nibbling all week! So. Many. Berries. And that was just from our first round of picking!
We shared cobbler with our neighbors and I enjoyed leftovers tonight while digging into some work projects. Before heading off to bed, I decided to share the recipe in case anyone else has an abundance of berries right now :)
For the blackberries:
- 4 cups blackberries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon almond extract
For the cobbler:
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 cup (1 stick) salted butter
- 1/2 cup milk
- 1 egg
In a large bowl mash berries with sugar, lemon juice, and almond extract. Pour berry mixture into a greased 8×8 baking dish.
Rinse your berry bowl (no need to create extra dishes!) and with clean hands knead the cobbler ingredients together. It’s thick and doughy and sticky, but you can do it! Once combined, pinch the dough and drop on top of the berry mixture … in a cobblestone fashion.
Bake at 400 degrees for 30 minutes.