There’s no better way to get infested with ticks and chiggers than picking wild blackberries. Stained fingers, sticky palms, and scratched ankles and arms are another side effect of berry pickin’.
So instead of scavenging for the elusive fruit in the 90 degree heat, I now leave the picking to others. I do the baking. (You become wiser, or, at least, craftier as you get older.)
Blackberry Cobbler is one of the simplest of desserts and agreeable to many variations. This recipe fits a 9″ baking dish nicely.
For a 9″ x 13″ cobbler, I increase the ingredients half again and use either a single crust or a lattice work topping as shown below.
- 5 cups fresh blackberries
- 1/2 to 3/4 sugar
- 1 Tbs. cornstarch
- 1/8 tsp. salt
- 1/2 tsp. lemon zest (optional)
- 2 Tbs. butter
- Pastry for top of one 9-inch pie
- 1 Tbs. milk
- 1 Tbs. sugar
- Place blackberries in a 9-inch square baking dish. Combine sugar, cornstarch, salt, and lemon zest, mixing well. Sprinkle over blackberries. Dot with butter.
- Roll pastry out on a a lightly floured surface to a 9-inch square. Place pastry on top of blackberries; trim edges and seal. Make several slits in top to allow steam to escape. Brush with milk; sprinkle with 1 Tbs. sugar.
- Bake at 425 degrees for 30 minutes. Serves 6.