Summer means different things to different folks, but one thing it always represents for my family is blackberry season. We love to pack up the girls and leave early one late June/early July morning before it gets hot and head to the farm to pick wild blackberries to use for Blackberry Cobbler.
Some years are better than others. Last year we picked gallons and gallons of huge juicy berries and couldn’t even begin to pick them all. This year an abundance of rain left us with a few soft, squishy, worm-filled berries that made us glad for the extras that we froze last year. But we still enjoyed the family-time-in-nature that berry picking provides, even if we didn’t get to use any berries this year, and there’s always next year!
Truck bed selfies are a must when berry picking!
Easter buckets are the berry picking receptacle of choice.
Whether we are using fresh or frozen, our favorite thing to make with all those berries is Blackberry Cobbler. I’ve tried a lot of recipes over the years and after much trial and error (you’re welcome for that sacrifice) we have settled on this one as the best. Also, the vanilla ice cream on top is a requirement, not a suggestion. Whether you have one scoop or three is up to you, but you have to have at least a little to fully experience the sweet and sour blackberry flavor.
Yummy berry filling and crumb topping.
Prep Time: 15 minutes
Bake Time: 35-40 minutes
5 cups blackberries, fresh or frozen
2/3 cup sugar
2 tbsp flour
3 tbsp butter, melted
1/2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
5 tbsp butter, slightly softened
Vanilla Ice Cream
Preheat oven to 375ºF. Toss blackberries with sugar and flour, then add in the butter and vanilla and stir again until evenly combined. Transfer the berry filling to an ungreased 2 quart baking dish and set aside. Stir together the dry ingredients for the crumb topping, then cut in the butter until a crumbly consistency is reached. Spread the topping evenly over the berries and place in the oven. Bake for 35-40 minutes, until bubbly and lightly browned throughout. Remove from oven and allow cobbler to cool for 10-15 minutes, then serve with vanilla ice cream.