Old Fashioned Blackberry Cobbler!

Out of all of the fruit cobblers, I think blackberry might be my favorite.  In our family, I am in the minority on this though so I don't get it very often.  Also, it's getting harder and harder to find good blackberries.  Those great big blackberries they sell in stores, that cost a fortune, are just not as good as the smaller wild blackberries that grow wild in Kentucky, but are becoming harder and harder to find.   

This cobbler was made with the good, wild blackberries.  My sweet uncle went out on his farm and picked two gallon buckets full.  I hope he didn't get eaten up by chiggers.  If any of you have ever been blackberry picking, you know what I am talking about.   Actually, he probably knew to wear long sleeves and long pants in the over 100 degree Kentucky weather to do his blackberry picking.

The few times I went to pick blackberries I wasn't that smart and paid the price.   We used to put clear fingernail polish on chigger bites?  I guess it smothered them.  Now they say tea tree oil works to get rid of them.  I haven't tried that one, because I avoid chiggers like the plague. 

I have had several requests for an old fashioned blackberry cobbler recipe, like mama or grandma used to make.  I don't know how different folks made their cobblers, but this is how my mama makes hers and it has always been delicious.  

 I think some think it's a hard thing to make, but it really isn't, especially with the ready made crusts sold in the refrigerator section of you grocery or you can make whatever pie crust you prefer to use.  

 Here is what you will need:

1 prepared pastry dough for a double crust pie

3 cups blackberries

1 cup sugar

1 cup water

3 Tbs. cornstarch

1/2 cup half and half

3 Tbs. butter, melted

2 Tbs. sugar

Place the blackberries, sugar, and water in a pan on the stove and bring to a boil.  Mix the cornstarch and the half and half until smooth and pour into the blackberries,  bring back to a boil and then turn off heat.   The mixture should be just starting to tighten, but don't let it sit and boil or it will tighten too much.   It should be sort of soupy when place it in the cobbler. 

COOKING TIP:  Cobblers should have a lot of liquid to them before you start baking, because the two crusts will absorb and thicken that liquid.  If they do not have sufficient liquid, they will be too dry once you are finished baking them.  A dry cobbler is not a good cobbler. 

Roll 1/2 of the crust to place in the bottom of your baking dish.  A 2 quart baking dish works well.  Pour the filling into the crust.

 Roll the other 1/2 of the crust to a size a little bigger than the baking dish.  You can cut the crust in 1 inch strips and make a lattice top crust as shown here or place the entire crust over the top.  If you use the crust in one big piece, be sure to seal and trim the edges and cut some vents around the top so the steam can escape as the cobbler cooks.

 Brush the top of both crusts with melted butter and sprinkle with the 2 Tbs. of sugar.  Place in a preheated 350 degree oven for 45-50 minutes or until browned and bubbly.  Be sure to place the baking dish on a cookie sheet in case of a spill over and it makes it easier to move in and out of the oven. 

 This picture doesn't do the cobbler justice, it actually looked much better than this, but you are just going to scoop it up and put ice cream on it  anyway...lol.

Easy Peasy Cobbler Cake!

This is one of the easiest recipes you will ever make.  There is no mixing, beating or stirring and very little measuring!   It's so easy it makes a perfect recipe to get the children involved in.  They can do this one, pretty much by themselves, with the exception of taking it in and out of the oven.  

 Some call this a "Dump Cake", but my family advised me to call it something a little more appetizing for you all!   The word "dump" has so many connotations in our language and none of them are really appetizing!   Therefore, I have made it one of my easy peasy recipes!   This is a cake that has a cobbler like consistency and it's absolutely delicious with a scoop of ice cream on it!   Here is what you will need for this:

1  (20 oz.) can of crushed pineapple, do not drain

1 (21 oz.) can of cherry pie filling (can use whatever other flavor you like also)

1 (18.5 oz.) box yellow cake mix

1 tsp. cinnamon

1 cup butter (2 sticks) cut in thin slices, about 12 pats each stick

1 cup chopped nuts (walnuts or pecans)

Preheat oven to 350.

Spray a 9"x13" baking pan with nonstick spray.

Pour the crushed pineapple in the bottom.  Do not drain it.

Spoon the pie filling evenly over the pineapple.

Sprinkle the cake mix evenly over the pie filling.

Sprinkle with the cinnamon.

Cover the cake mix with the pats of butter.

Sprinkle with the chopped nuts. 

Place in the oven and bake for 1 hour.

This is best served warm with ice cream!





Fresh Peach Crisp!

I love fresh peaches and I am debating whether I like a peach cobbler or a peach crisp better!  I can't decide, because they are both so good.  There is one thing this "Fresh Peach Crisp" has on the peach cobbler, it's so easy to make!  This is one of the easiest homemade desserts ever!  Here is what you will need for this crisp:

8 medium peaches, peeled, pitted and sliced

1 cup flour

1 cup sugar

1 tsp. cinnamon

1/2 cup butter (1 stick)

Preheat oven to 375 degrees.

Place sliced peaches in an 8 inch baking pan or a 2 quart casserole dish that has been sprayed with nonstick spray.

In a separate bowl, mix the flour, sugar and cinnamon together.  Cut in the butter with a pastry cutter or two knives until it is a crumbly texture.  Sprinkle over the peaches.

  Place in the oven and bake for 45 to 50 minutes or until top is nice and brown.

Serve with a big scoop of vanilla ice cream!  Could it be any easier?