So, today is officially the first day of Summer. But, I beg to differ with that meteorological designation because we’ve been living in the blast furnace known as Summer down here in the South for weeks. I think I heard on TV this morning that today will be the 30th day in a row the temp has been above 90 degrees. And I’ll admit, the heat is just part of living in the South – it comes with the territory. But usually we’re farther into July before we see temps like this. Whew… it’s just hot.
One good thing about the arrival of the warmer weather is the plethora of Farmer’s Markets that pop up. And I do LOVE a farmer’s market. On my most recent trip I scored fresh okra, peaches, corn, new potatoes, and some of the biggest, most beautiful blackberries I’ve ever seen. I snatched them up and knew that a blackberry cobbler was in my future.
So here’s my take on blackberry cobbler… I reminds me so much of going to pick blackberries along the roadside with my grandparents when I was a kid. We’d wash them up and my grandmother would quickly turn out a delicious cobbler, served, of course, with vanilla ice cream! Yum!
- 1 cup self rising flour
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter (1 stick)
- 2 cups fresh blackberries
- Preheat oven to 350 degrees F. Combine flour and sugar in a large bowl.
- Stir in milk and mix well.
- Stir in melted butter.
- Pour mixture into a buttered or greased 8×8 baking dish.
- Wash blackberries thoroughly and drop into batter in dish.
- I also like to sprinkle a little more sugar on top before putting it in the oven.
- Bake for 1 hour.