Friday, December 2, 2011
Five-Minute Blackberry Cobbler
You know a recipe is going to be good when it ends with the phrase "golden brown and bubbly." Usually it applies to gooey, cheese-topped casseroles, but I'm pretty sure a golden brown and bubbly dessert never hurt anyone, either.
As promised, this one is bursting with the $.50 blackberries that Meijer has been advertising for at least three weeks. Stock up and freeze some for later, too--they'll still work for baking. If you don't have self-rising flour, just add 1 tsp. baking powder and 1/4 tsp. salt to the dry ingredients. This recipe takes only 5 minutes to prepare, and although it does have a long baking time, it's very much worth the wait.
Five-Minute Blackberry Cobbler (from this recipe)
Prep time: 5 minutes
Total time: 65 minutes
1 1/4 cups sugar, divided
1 cup self-rising flour (or 1 cup AP flour + 1 tsp. baking powder and 1/4 tsp. salt)
1 cup milk
1/2 cup butter, melted
2 6-oz. packages fresh blackberries (about 2 cups), rinsed
Whisk together 1 cup sugar, flour, and milk just until blended; whisk in melted butter. Pour batter into a lightly greased 12" x 8" baking dish (I made a half recipe and used a 7" square dish). Sprinkle blackberries and remaining 1/4 cup sugar evenly over batter. (Don't stir them in. If it looks kind of weird, you're doing great.)
Bake at 350 F for 1 hour or until golden brown and bubbly.