Goodbye Summer: Wild Blackberry Cobbler

Every season has good things about it but summer is the best. Cut-offs, bonfires, every spare minute at the beach or in the river, watermelon and lots and lots of sunshine. I know everybody’s talking about boots and scarves right now but if you’re a summer baby like me then here’s my mama’s famous wild blackberry cobbler recipe — the most summery thing you can eat. Think of it as an act of rebellion against the pumpkin-spice crowd. With this cobbler, you can have a one-person farewell party to the sunshine months because now it is November and we got lots of rainy days ahead of us. I’m with you in spirit friend.

Any frozen or fresh berries will do if blackberries don’t happen to grow in your town like they do here.

Mama Brazil’s Blackberry Cobbler

Preheat the oven to 375.

Spread 4 cups of berries in an 9″ x 13″ pan.

-3 tbs shortening
-1/2 cup sugar
-2 tsp baking powder
-1/4 tsp salt
-1 cup flour
-1/2 cup milk

Combine these ingredients and beat in an electric mixer for 1-2 minutes. Spread over the berries — not evenly, but in large “cobbled” dollops with spaces showing the berries between.

-3/4 cup sugar
1 tbs cornstarch

Combine these two ingredients and sprinkle over batter.

Pour 1/2 cup of boiling water all over the cobbler.

Bake for 45-60 minutes.

Best served with vanilla ice cream.

You can check out other things to make, including camping and Dutch oven recipes, here.