Blackberry Cobbler

The blackberries in the hedgerows are ripening into sweet, juicy, lusciousness.


Today I made a blackberry cobbler. Melt 12 ounces of butter. Pour 4 ounces of it into an ovenproof baking dish. Add 3-4 cups of freshly picked blackberries and sprinkle them with 1/4 cup sugar.

For the topping, mix together 1½ of flour, 2 teaspoons baking powder and 1/3 cup of sugar. In a seperate bowl, mix together the remaining 8 ounces of melted butter, 1/2 cup of milk and an egg. Add this to the flour mixture and stir. Spoon the batter over the blackberries and bake for 35 – 40 minutes at 375°.


Serve with vanilla ice cream or Chantilly Cream.



I shared this with my artist friend, Anthea de la Roche. She said that I am like the White Queen in Narnia. Whenever anybody eats something I’ve cooked they are forever in my thrall and feel as though they will perish if they do not get to have some more . . . . . . . . . . and they will do almost anything to get more.


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