Old-Fashioned Blackberry Cobbler

Blackberry Cobbler

No matter what season it is I tend to say it's my favorite. I guess you could call me fickle that way, but you could also say I'm always happy with the weather. I don't hate the coldness of winter, and I don't hate the hotness of summer. I love watching the leaves change color in the fall, and I love watching the flowers bloom in the spring. I don't mind rain or snow (but I do hate ice, which we get a lot of in North Carolina.) And right now I'm in love with summer. I'm in love with its squash and zucchini; its limas and green peppers; its cucumbers and tomatoes; and I'm especially in love with its fruit.

It's blackberry season - my favorite fruit every summer. I love strawberries, and I adore peaches, but when the weather turns warm and beach season rolls around I want blackberries. I want the pop of tiny seeds between my teeth, purple-stained fingertips, and the view of tiny, shiny globes that make up big, fat, summery blackberries on my countertops. Blackberries taste of warm summer mornings. They taste of home cooking. Of course I love them; they taste of summer.

And summer is, afterall, my favorite time of the year.

Blackberry Cobbler

Old-Fashioned Blackberry Cobbler
By Confabulation in the Kitchen
Serves 6 to 8
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2 cups fresh blackberries
1 cup sugar
3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 cup milk
1/2 cup salted butter, melted

1. Preheat oven to 350 degrees.
2. In a large bowl, gently combine fruit and half cup sugar.
3. In a separate bowl, whisk remaining half cup sugar, flour, baking powder and milk.
4. Pour melted butter into a 1.5 quart casserole dish. Pour in milk mixture but do not stir. Add fruit, but do not stir. Bake 1 hour. Serve warm or at room temperature, and alone or gild that lily with some vanilla ice cream, you know, "to cut the sweetness." (Name that movie, anyone?)