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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mom's Blackberry Cobbler Recipe

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This recipe for Mom's Blackberry Cobbler is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
4 c fruit (or more!)
1-1/2 c sugar (I usually only use 1)
3 T cornstarch

Topping:
2 c Bisquick mix
1/4-1/2 cup milk
1/2 stick melted margarine (total liquid margarine/milk s/b 3/4 c)
3 T sugar
Directions:
Directions:
For filling: “Mix ingredients (fruit, sugar, cornstarch) together in a baking dish. Heat ‘til hot all the way through at 400 degrees. Then put on sweet Bisquick topping.” For topping: “Combine all ingredients (Bisquick, milk, margarine, sugar). Roll out on floured board. (Floured with Bisquick dough.). Spread rolled dough on hot berries. Cook 20 minutes ate 425.”
Personal Notes:
Personal Notes:
Blackberries grow EVERYWHERE—by the sides of roads and rivers—in Western Washington. I’m sure Grandma Schmidt must have taken advantage of the wild abundance—plump black berries on tall tangled vines--to treat my mom and her siblings. When they were “on,” my sister, Donna, and I would go picking down by Green River in hopes mom would make a cobbler when we got home. The nice thing about cobblers is they feed quite a few, are so-o-o easy to make, and taste so great. Donna was the ice cream kid in our house. She absolutely loved it. And of course, hot blackberry cobbler is even better with vanilla ice cream melting on top. A generation later my own son, Christopher, and his wife, Amy, lived in Seattle during graduate school and kept up a tradition they were probably unaware of, going blackberry picking, too, though I think they may have made jam.

 

 

 

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