September Recipe: Blackberry Good Stuff

Here in the U.S., it’s blackberry season. In the Pacific Northwest, where I live, blackberries are everywhere. I pick them and freeze, so that we have blackberries all winter long. Freezing is so easy! Just pick, spread on a cookie sheet and freeze for several hours. Then pour into a freezer container.

One of my favorite recipes is a cobbler I call Blackberry Good Stuff. Once you try it, you’ll be hooked. This recipe calls for an 8 x 8 inch pan, but I like to make more than that… my family demands it! 🙂 If you want to make a bigger batch, double the crust recipe and use a 9 x 13 inch pan.

Preheat oven to 375 degrees.

1 cups quick-cook oats
1/2 cup unbleached flour
1 cup sugar

Cut in 1/2 cup soft butter until crumbly.

Spread half this mixture in an 8 x 8 lightly greased pan. (Note: This stuff sticks, so greasing is essential. When I made this recipe last week, I substituted parchment paper instead and it worked, too.) Bake the crust at 350 for 10 minutes. While baking, mix filling:

2/3-1 cup sugar
1/4 cup flour
1 1/2 Tbs lemon juice
t tsp tapioca

Pour over and mix gently with:
4 heaping cups fresh blackberries (actually, any berry should work)

Pour berries evenly over partially-baked crust. Sprinkle the remainder of the crust over the berries. Bake 45 minutes.

To die for! Great warm or cold, served plain or with vanilla ice cream.


blackberry good stuff

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