It’s Blackberry Season in The Berry Patch and our bushes are LOADED this year! This is by far one of our best cobbler recipes and the topping is a new family favorite. Mix it up, bake it up, & eat it up!
Beautiful Berry Brambles
They’re here, they’re over there, these things are growing everywhere! Our berry bushes are incredibly bountiful this year (except for our blueberries — I’m not sure what happened there), and we have more coming. We have blackberries coming out of our ears.
Blackberry Rhubarb Cobbler Recipe
You will need:
- 3 Cups blackberries, fresh are best
- 3 Stalks rhubarb, chopped
- 1/2 Cup sugar
- 1/4 Cup brown sugar
- 1/4 Tsp cinnamon
- 3 Tbsp flour
- 1 Cup water
- 1 Tbsp butter
1 | Preheat oven to 350’F (175’C).
2 | Combine butter, berries, rhubarb, sugar and cinnamon in a cast iron skillet.
3 | Stir until mixture comes to a boil.
4 | Add flour to water and whisk until smooth.
5 | Add flour slurry to fruit.
6 | Bring to a boil, cook and stir for 3 minutes until thickened.
The Super Tasty Topping
You will need:
- 1 Cup flour
- 1/4 Cup sugar
- 1/4 Cup brown sugar
- 1 Tbsp baking powder
- 1 Pinch salt
- 1/2 Cup softened butter
- 1 Cup milk
1 | In a bowl, mix flour, sugar, brown sugar, baking powder and salt together.
2 | Add butter and stir to combine.
3 | Add milk and mix well.
4 | Pour crust batter on top of berry mixture quickly (you want the mixture to stay on top of the berries, not sink to the bottom).
5 | Bake for 45 minutes.
*Recipe makes 8 servings.
Berry Beautiful Memories
As a kid, my mom would make a special homemade Strawberry cake every year on my birthday. She did something special for each of my three siblings and I, though I can’t recall now what two of the other’s special birthday treats were. For the second eldest, Matthew — the youngest of two boys, it was Lemon everything. For my dad, German chocolate. For David and Kimberly, I’m not sure.
Today, I think I prefer Raspberries to Strawberries, but I have rows and rows of both because. . . berries are the best! Some of my most cherished memories involve fruit. Perhaps, that in itself is why it is so important to me to have land to plant fresh fruit and vegetables on. I want my boys to have those same beautiful memories to look back on someday.
The boys helped me pick the berries for this cobbler, and I get the greatest joy seeing them reach for fresh berries right off the brambles. Their purple little fingers and purple stained faces tell me only half the berries they picked made it into the bowl and I wouldn’t have it any other way.
Their love of berries is the reason rhubarb made its way into this week’s dessert.
Rhubarb (also known as the pie plant) is an excellent filler with fruit desserts. Don’t have enough apples? Add rhubarb. Don’t have enough strawberries? Add rhubarb. Rhubarb is another fresh vegetable that brings back fond memories for me. As a kid, we had huge rhubarb plants in our garden, and I ate raw stalks right out of the ground. Today, my own rhubarb garden is lacking but I intend to change that this next planting season.
Berries, Berries & More Berries: Coming Right Up
It’s hard to beat fresh picked anything but I’m a berry loving girl living in a very berry world with a bunch of berry loving boys.
Coming up in the very near future. . . a fresh blackberry pie made especially for our young neighbor; he told me he’s never had blackberry pie. He promised me he’d take at least one bite if I bake him one – you got a deal kid!
I love hearing from you, what’s your favorite fresh treat? Do you grow your own?
Try this recipe and leave your comments below.