Jerilyn’s Northwest Blackberry Cobbler

wpid-IMG_20130826_092059_183.jpgWe stayed at my Mom and Dad’s this summer, in the midst of moving back to the east coast.  We were there during blackberry season and Dad has a good sized patch of wild blackberries.  We picked….and we picked….and we picked.  Last count we had picked 35 quarts, much of which got frozen.  But of course plenty also got eaten straight from the bush, sprinkled over oatmeal (steel cut sundaes…yum!) and a few tasty dessert type things.  I found this recipe in one of Mom’s cookbooks.  My Mom has cookbooks….I’ve been told I have lots, but my Mom has 3 or 4 times as many as I do.  Apple doesn’t fall far from the tree….we like cookbooks.  I found this recipe in The Farmhouse Cookbook.  And a certain sibling of mine may have even said that he liked it better than Mom’s usual recipe!  I don’t know who Jerilyn is, but this is so yummy she deserves many kudos for it!!

Jerilyn’s Northwest Blackberry Cobbler

For filling:
6 C blackberries
1 1/4 c sugar
1/4 c flour

For batter:
2 c flour
1 c sugar
1 Tbs baking powder
1 tsp salt
1 c millk
1/2 c (1 stick) melted butter
1/4 tsp nutmeg

Preheat oven to 350 degrees.  Mix filling and pour into a cake pan.  Combine flour, sugar, baking soda, salt and nutmeg in food processor (or you can mix it by hand, that’s how I did it this morning, just mix it well).  Pulse/mix well.  Add milk and butter and beat until smooth.  Spoon batter over berries and spread to edge of dish to prevent juices from spilling over.  Bake until crust is brown and crisp on the outside and cooked all the way through, and berries are bubbling up a bit; about 1 hour.  Remove from oven and let cool 10 minutes.  Serve with whipping cream.

Serves 8-10

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