Blackberries are one of my favorite fruits and I have the scars to prove it. If you plan on going blackberry picking make sure you have a sturdy stick, short PVC pipe, or some great protective gloves and a long sleeve shirt to avoid pricks and pokes from thorns.
On this particular day, we visited Sweetberry Farms in Marble Falls, Texas on it’s last day of business for the spring where we picked 7 lbs. of berries. I am looking into putting in a 200 foot fence with blackberry bushes and grapes vines at our micro-farm, so I wanted to gather any information and advice on how to get the most success with my harvest and learn about soil needs and amendments. Currently we have 15 bushes that do moderately well, but I know we can do better. Remember, in Texas, we go big or we go home.
There’s nothing like the taste of a perfectly ripened blackberry. I have great memories of blackberry picking with my grandmother, knee deep in acres upon acres of robust blackberries nestled amongst large, bright, sky-scraping sunflowers. We lived in south Texas on a small rancherito (little ranch) and I always knew we were near home by the smell in the air. Coming down the long caliche road, windows rolled down, wind in my hair, I could smell that Texas breeze. There’s nothing like it and if you’re not familiar with the smell of a south Texas breeze in summer it’s the sweet, sweet smell of ripened berries, baled hay, sunflowers, palm trees and manure…yep, you heard right…manure! This intoxicating mixture was the sweet smell of home and I delighted in every breath.
So what do you do with so many blackberries? There are many options and we have a few on our blog, but a classic and my favorite is ….
So let’s get to it.
What you will need:
- 1 stick Butter, melted
- 1-1/4 cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Fresh Blackberries
- pie dish or other baking dish
First things first, rinse your blackberries. I can guarantee you they are full of bugs and little critters of all sorts, so rinse them in a colander repeatedly and then place them in a bowl of water and drain.
Measure out all your ingredients and set aside-
Generously butter a pie dish or baking dish – set aside
Place 1 cup f measured self-rising flower and one cup of sugar in mixing bowl, (reserve the other 1/4 for later) to that, add milk and whisk just enough to mix , then add melted butter and whisk again until well blended.
Pour mixture in buttered dish
Add the pint (2 cups) of rinsed and gently patted dry or air dried blackberries. Distribute evenly over mixture.
Sprinkle remaining 1/4 cup sugar over berries – I must admit I forgot to add the sugar earlier and had to scoop out my batter and add it in, this is why my batter or mixture looks a bit purple in color. I often am pulled while cooking for some major emergency : Lego pieces missing, broken crayons, shoes on wrong foot, or potty training accident. So, the sugar was missed, but no major issues…I just added it in.
Place in oven at 350 degrees for 1 hour. Meanwhile, make some fresh whipping cream.
Place 2 cups of heavy cream in a mixer or bullet. This bullet mixer comes in super handy for quick drinks, pestos, or whipping cream. Just add a bit of sugar (one teaspoon , though you can do without and it would still be just fine) and a 1/2 teaspoon of vanilla to sweeten and flavor and turn it on for 10 seconds. If using a hand mixer or stand mixer, mix until whipped cream forms soft peaks.
DING! The timer went off and your cobbler is ready. I was a bit disappointed in the overall aesthetics of the cobbler, but remember I forgot the sugar earlier and had to dump it all out and put it back in again, so this may have been the reason behind my “not so perfect” looking cobbler. Either way, it will taste divine.
Serve warm, top with whipped cream, or unbutton that pant button and add some homemade vanilla ice cream…Enjoy!
Keep it real & keep it local y’all!
The Texas Chick