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Cooper Cooks with Kerrie: Blackberry Cobbler

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Cooped Up is back! I’m making a Memorial Day dessert with my BFF Kerrie…and the kids “helped.”

BLACKBERRY COBBLER
(Adapted from The Pioneer Woman)

INGREDIENTS

1 stick Butter
1-1/4 cup Sugar
1 cup Self-Rising Flour
1 cup Milk
1 tsp Vanilla Bean Paste (or seeds of 1/2 a bean pod)
2 cups Blackberries (frozen Or Fresh)

1 lemon (zest and juice)
DIRECTIONS

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, add zest of one lemon, whisk in milk. Mix well. Then, pour in melted butter, add vanilla bean and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. When you remove the cobbler from the oven, squeeze the juice of one lemon over the top.

Best if baked in a 10″ cast iron skillet for superior crunchy edges!

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About Author

Cooper Koch is the founder of He Said Magazine & the lifestyle column Cooped Up, husband to Todd, and Daddy to Claire & Mason.

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