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)
Serves 6
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.
2 comments:
I made this recipe two nights ago and it was so tasty! I didn't have blackberries on hand, so I substituted frozen raspberries instead. I also didn't have self-rising flour, but took your advice and added baking powder and salt. Very successful! I will definitely be making this again, and hopefully with blackberries next time. Thanks for the recipe!
We're going blackberry picking tomorrow and this will be the new cobbler recipe I'm using.
Thank you!
Beth
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