Blackberry cobbler

Pick them yourself!

Blackberries grow everywhere in Oregon – they’re invasive Himalayan blackberries, and if you don’t keep fighting them they’ll eat your house in a few years. But they do grow big, delicious blackberries in July. When I made first blackberry cobbler of the season, a couple of years ago, the kids were so happy to see it that they ate the whole thing for snack, and I didn’t even get any!

How to make Blackberry Cobbler:

Put five cups of blackberries in a saucepan with 2/3 cup of sugar and one egg. Heat over medium heat but do not boil.

blackberry cobbler

Meanwhile, preheat oven to 425 F. Now make the dough. In a medium mixing bowl, put 6 tablespoons of butter(most of a stick), and melt it in the microwave. Then add a teaspoon of salt, 3 teaspoons of baking powder, one more tablespoon of sugar, and 3/4 cup whole milk. Mix. Add 1 3/4 cups of flour and mix again.

Grease a pie pan with butter and turn the heated fruit into the pie pan. Layer the dough over the top. It will be gloppy and uneven; that’s okay. Put several pats of butter on top and sprinkle with cinnamon sugar (mix 1/2 teaspoon of cinnamon with 1 teaspoon of sugar). Bake for half an hour.

Vegetarian or vegan?

This is vegetarian, but not vegan. For a vegan summer dessert, make raspberry granita.

And will blackberry cobbler keep?

Not in my experience – the kids will eat it all up!

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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