A couple weeks back, I picked up some great homegrown blackberries from a vendor at the Webb City Farmers Market. Finally, I had the opportunity to turn them into a delicious cobbler for Fourth of July, served up with a nice vanilla ice cream. Enjoy!
1 C. butter, divided
1 C. sugar
1 C. water
1½ C. self rising flour
1/3 C. milk, room temperature
2 C. fresh or frozen blackberries
½ teaspoon ground cinnamon
2 Tablespoons sugar
1. Melt ½ C. butter in a 10" round or oval baking dish. Set aside.
2. Make a simple syrup by heating the sugar and water in a saucepan over low to medium heat, until
completely dissolved. Set aside.
3. Place the flour in a mixing bowl, and cut in the remaining ½ C. of butter, until fine crumbs form.
4. Add the milk and mix with a fork. Continue mixing until the mixture becomes a good sticky dough, and
pulls away from the sides of the bowl.
5. Turn the dough out onto a lightly floured surface. Knead three or four times.
6. Roll the dough out into a rectangle approximately 11" x 9" and ¼" thick.
7. Sprinkle the blackberries over the dough, and sprinkle with the cinnamon.
8. Roll the dough up like a jelly roll.
9. Slice the roll into approximately ¼" thick slices. Place them directly in the dish, atop the melted butter.
10. Pour the sugar syrup over the slices.
11. Bake at 350° for 45 minutes. Sprinkle the sugar over the top, and continue baking another 15 minutes.
1. If you can't find self-rising flour, never fear! It's just a simple mixture of flour and baking powder. So, you
can substitute 1½ C. all purpose flour with ¼ teaspoon salt and 2¼ teaspoons baking powder.
2. Don't worry when you pour the syrup on top. It WILL look like it's going to overflow and go
everywhere... but trust me; that delicious nectar just gets absorbed and makes it a rockin' awesome