Blackberry Cobbler

The 4th of July just seems like the right time to serve up a blackberry cobbler.  This recipe would also work with other kinds of fruit filling, such as peach cobbler, blueberry cobbler and, I suppose, raspberry or strawberry cobbler although I've never tried either.  If you do use peach, though, make sure you use fresh, firm peaches with as much moisture drawn out of them with paper towels as you can.  For that matter, use only fresh berries here - none of that canned fruit filling junk.

I give 100% credit to the Pioneer Woman for this recipe and after considerable research on the Internet, I chose this recipe for its simplicity in ingredients and preparation.  Baking also requires precise measurements - no eyeballing.  Use a measuring cup for the ingredients with the exception of the berries themselves.  Use as many of them as will fit your pan.  I used an 8 x 8 x 2 square Pyrex baking dish and was able to use almost all of three 6-oz containers of fresh blackberries

I must confess that the first time I made this recipe, it turned out pretty lousy.  That was because I was using someone else's oven and didn't realize until it was too late that I had inadvertently turned the oven off after preheating it wherein the cobbler sat for an hour in a cooling oven.  I didn't have enough berries to make a second cobbler, so I took a chance on simply bringing the oven back to temperature and baking it a second time.  It didn't work very well.

The several times I've since made this dish - always on the 4th of July -  I can say that it's pretty goof-proof.

By the way, this recipe calls for self-rising flour, which is nothing more than all-purpose flour with baking soda and salt already added.  If you don't have self-rising flour, you can add 1 teaspoon of baking soda and 1/4 teaspoon of salt to the recipe, and you'll accomplish the same thing. You can also use Bisquick in a pinch.  I usually have some on hand.  It's essentially self-rising flour with a bit of sugar.

The Pioneer Woman's recipe called for canned Reddi-Wip.  I can only presuppose she was endorsed and paid by Con-Agra for so recommending.  A canned, nitrous-oxide propelled substance is my idea of culinary ghastliness and shame on Ree Drummond for having the nerve to recommend it.  I am all for convenience, however, there is nothing simpler than whipping your own cream.  Just pour a pint of whipping cream with a quarter cup of brown sugar and using a set of mixers, blend it on medium high until the cream froths and thickens, about 3-4 minutes.  For extra flavor, toss in a half teaspoon of vanilla extract.

Ingredients
1/2 stick butter
1-1/4 cup sugar
1 cup self-rising flour (Bisquick will work in a pinch)
1 cup whole milk (do not use skim or low fat)
3 6-oz containers (about two cups) fresh whole blackberries
non-stick spray (like, Pam)

The Recipe
Pre-heat oven to 350F degrees, or 360F at elevation of 5,000+ feet.

Mix the flour and 1 cup of the sugar together.  Then add the milk and whisk together.  Melt the butter in the microwave and whisk into the mixture.  Blend well. The batter will be soupy, not doughy.

Spray an 8 x 8 baking dish with non-stick spray and then pour in the batter.  Lay out the blackberries on top of batter in a single layer until the batter is more or less completely covered by the berries.  Don't smash the berries into the batter, just let them float on top.  Depending on the size of your blackberries, you may have a few left over.  That's just lagniappe for the chef.

Sprinkle the remaining 1/4 cup of sugar on top of the cobbler. 

Bake one hour.  The crust should be browned and the berries bubbly and the batter should be set with no soupiness.

Allow to cool about twenty minutes before serving. A cobbler is best served warm, but it can be allowed to cool to room temperature.  Serve with freshly whipped cream or vanilla ice cream, or if you're really zealous, freshly made ice cream.

Go and enjoy the fireworks!