Nestled against our house is an herb garden that the previous owners planted. We've made our own additions (i.e. tomatoes, basil, etc), but there has always been one plant that I didn't know what it was. It was thorny, spread like mint, and seemed to have no redeeming qualities whatsoever.
Until this summer.
It is a blackberry bush, and it has given us a TON of blackberries. So, last weekend we took these blackberries from our yard, and put them in a cobbler. This is a great cobbler recipe that is originally from America's Test Kitchen. We've used this recipe for the past few years, and like everything from this book, it's delicious. If you don't have this book, get it.
6 Cups Blackberries (from your backyard if possible)
1 Tablespoon cornstarch
1/2 cup sugar
1 Cup Flour
1/4 Cup plus 2 Teaspoons sugar
1/4 Teaspoon baking soda
1/4 Teaspoon salt
1/3 Cup buttermilk
1/2 Stick of butter
1/2 Teaspoon vanilla extract
1/8 Teaspoon cinnamon
1) Pre-heat oven to 400 degrees
2) Place the fruit filling in 9 inch pie plate and bake 20-30 minutes (until juice begins to release from fruit)
3) In a large bowl, while fruit is baking, mix together flour, sugar, baking powder, baking soda, and salt, and set aside
4) In a separate bowl mix together buttermilk, melted butter, and vanilla, set aside
5) In a small mug, mix together cinnamon and the two teaspoons of sugar
6) Stir buttermilk mixture into flour mixture and combine
7) Remove cobbler from oven and stir
8) Pinch biscuit mixture into 8 equal pieces, , and flatten somewhat
9) Place on top of fruit mixture, with about 1/2 inch between biscuit pieces
10) Sprinkle with cinnamon / sugar mixture
11) Return cobbler to oven, and bake until golden brown, about 15 - 20 minutes.
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