Recipes

 

Annie’s Blackberry Cobbler

It’s not as pretty as Jack Brown’s blackberry pie, but it sure does taste good.

Preheat oven to 325 degrees and grease a 9” x 13” pan.

Filling:

1 quart freshly picked blackberries

1 cup sugar

2 tablespoons cornstarch

In a saucepan over low heat, dissolve cornstarch in 1-2 tablespoons of water to make a slurry. Add one cup of sugar and rinsed berries and gently incorporate.  Pour into greased pan.

Topping:

2 cups self-rising flour (unbleached best if you can find it)

1.5 cups sugar

2 eggs

1 stick real butter, melted

Stir until just mixed, like brownies. It will be thick. Dollop on top of cobbler and sprinkle dough with sugar.

Bake at 325 degrees on the middle rack for about 45 minutes.

Serve warm with a scoop of good vanilla ice cream.

(Sincere thanks to Dianna Lynn for help with this one.)