|Berry Tart Baby Hat (and pattern!) found here|
The other day I was out in the park with my girls, and I made them come back home with me, so I could get a bucket to bring berries home in. Granted, it's been a chilly summer around here (apologies to the rest of the country, who have been sweltering!), so they're really just starting to ripen. Maybe one berry in a dozen was the dark, almost black, purple. It's amazing how quickly you remember how a ripe blackberry feels. The slightest touch and you can tell whether to pull or let go...unless you're two. #4 kept running up, excited to drop her contribution in the bucket...but they were invariably green.
I was all set to start this lovely Blackberry Cobbler recipe I found on Betty Crocker, but it called for 2 1/2 cups of blackberries, and I had just under two cups. No problem, just pick more! (Yet another reason I love blackberry season.) This time, I was better prepared. After the nicks, scratches and itchy rash (turns out I'm allergic to blackberry thorns...who knew?) I knew to wear jeans, shoes (rather than sandals), a long sleeve sweatshirt and gloves...but here is where I got really clever. I took an old pair of leather work gloves, and cut the tip of the thumb and one finger off of each glove. That way I was protected from thorns, but I could still grasp the berries.
Here is the recipe, with my usual slight adjustments:
Fresh Blackberry Cobbler
2 1/2 cups fresh blackberries
1 cup sugar(although I think it could have been a little less, maybe 3/4 cup)
1 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
Cream, whipped cream or ice cream, if desired (I skipped it, it was still fantastic!)
In a medium bowl, mix berries and sugar.Let sit for 20 mins, or until fruit syrup forms.
Heat oven to 375 degrees.
In a large bowl, stir together flour, milk, baking soda and salt.
Gently stir in melted butter.
Spread in ungreased 8" square pan, or 9" pie pan...because that's what I had!
Spoon berry mixture over batter.; (They don't mention it on Betty's website, but don't put the berries too close to the edge!; The berries and juice make the crust sticky.)
Bake 45 to 55 minutes, or until dough rises and is golden brown.
All together now...
I honestly wasn't sure how this would go over with the littles, but...