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Blackberry Cobbler

Friday, February 19, 2010

It doesn't snow here. Well, it sometimes snows, but it's the kind of thing that you dream about mostly and if you wake up and a snowflake has adhered to a blade of grass, school's out, the banks close, the town shuts down. If we're lucky, we get about one snowflake a year.


That's the way it should be.

Last week, it snowed here three times. In one week. And it was *snow*. Like...I think we got 3" of snow. Well, I like snow, it's a novelty, and it makes everything look pretty, especially the cobalt blue on the bottle trees.

But there was so much of a formerly very-seldom event that I was thinking how great hot, humid Alabama August nights are.

...on the porch swing, with some fresh blackberries baked into a cobbler and maybe a little scoop of vanilla ice cream. Barefoot. While watching lightning bugs float past the azaleas and up into the crepe myrtles.

Ah.



Recipe (6-8 servings):
12 oz. frozen blackberries (those frozen ones are just fine for this, and although you can find fresh ones at the store you know they came from a million miles away)
A tiny bit less than 2/3 cup sugar, plus more for dusting
1 tbsp cornstarch

Steps:
Preheat the oven to 400*

In a small, deep ovenproof dish (I used a 5" square Corningware dish), stir together the frozen berries, sugar, and cornstarch until the berries are evenly well coated:
Blackberry Cobbler

Make the buttermilk biscuit recipe, but add just a touch more buttermilk to it (about 1/8 cup) than you would for regular biscuits so it's a touch more 'loose'. Spread the biscuit dough on top of the blackberries. You can make it even and completely cover the berries, but I like for the berries to peek through here and there...just pretty:
Blackberry Cobbler
Sprinkle more sugar on top of the biscuit dough - about 1/8 cup or so. This is entirely to your preference - a little sugar or a lot? Do what you like.

Bake for 30-40 minutes, until top is a nice golden brown and the berries are bubbling happily:
Blackberry Cobbler

Oh that's good:
Blackberry Cobbler

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