We call it Blackberry Cobbler although it is technically a crisp. We also call it almost gone in one sitting because it tastes that good.
The blackberries are from the farm where Olivia works in the summer and they are the biggest, juiciest berries I have ever eaten. This particular batch was from the freezer because Olivia came home last Saturday and announced that this year’s crop of blackberries was almost ready for picking. I took a quick look in the deep freezer and realized we hadn’t finished up last year’s bags of blackberries.
We are now making crisps, cobblers, cakes, muffins, fruit leathers, jams, and smoothies for just about every meal. I picked a LOT of berries last year including strawberries, blackberries, and blueberries. I also have peaches and apples from late summer and fall, respectively. I’m not too worried though. We’ll eat them eventually. Now all I can do is hope there are no prolonged power outages. I guess that’s when you make fruit soup.
*This is not one of my exact-measure recipes. The ripeness, sweetness, and juiciness of the berries demand that you adjust the flour and sugar accordingly.
7 cups of ripe blackberries, rinsed and dried
2 or 3 tablespoons butter, cubed
1/4 cup* all-purpose flour (I like a runnier/juicier filling so I don’t add much flour here)
1/2 cup* sugar (or more if your berries are a little sour)
1 cup oats
1 cup all-purpose flour
1/2 cup sliced almonds
1/2 cup butter, softened but NOT melted
1/2 cup packed brown sugar
Preheat oven to 350 degrees. Mix together the berries, flour, butter, and sugar. Place berry mixture in a 9X9 glass dish. For the topping, mix together all ingredients until just moistened. Do not overmix. Place oatmeal mixture on top of blackberries. Bake at 350 degrees for about 45 minutes or until top is golden brown. If topping is not getting browned, increase oven temperature to 375 degrees for about 10 minutes. Serve with fresh whipped cream. Do not even think about using a non-dairy topping!!!! I will find you and bring you the good stuff.